Friday, January 10, 2014

Whole Wheat Lasagna

Happy Foodie Friday! I'm starting something new here on the blog. For quite some time I've been meaning to share with you some of my favorite recipes. I enjoy cooking, but I like to bake even more. My family and I are pretty healthy eaters so I like to come up with ways to make recipes lighter and more nutritious. Don't get me wrong, I like my sugar at times too so I'll be sharing with you some delicious sweet treats as well.

Today, I'm sharing one of my favorite comfort foods, lasagna. To make it healthier, I always use whole wheat lasagna noodles, ground turkey instead of beef, chopped spinach and fat free cottage cheese. You could probably take it one step further and use low fat mozzarella, but I stick with the "real" stuff just because it melts better. Try it out this weekend and see what you think. It really is quite delicious.
INGREDIENTS:

1 lb. ground turkey
1/2 cup chopped onion
1 clove minced garlic
3 tsp. Italian seasoning
1 tsp. dry parsley flakes
1 Tbsp. fresh basil
1 can Italian diced tomatoes (14 oz.)
1 can tomato sauce (15 oz.)
1 can tomato paste (6 oz.)
9-12 whole wheat lasagna noodles
1 container fat free cottage cheese (24 oz.)
1/3 cup grated parmesan cheese
1 tsp. oregano
1 box frozen chopped spinach (9 oz.), thawed and squeezed to drain.
1 lb. shredded mozzarella cheese

Brown and drain ground turkey in a skillet. Stir in onions, garlic, Italian seasoning, parsley, basil, diced tomatoes, tomato sauce and tomato paste. Simmer on medium low heat for 10-15 minutes. At the same time, cook the lasagna noodles according to the package, typically around 10 minutes. Drain when done. In a separate bowl, mix the cottage cheese, 1/4 cup parmesan cheese, oregano and spinach.

Spread some of the sauce on the bottom of a 9x13 baking pan. Create the lasagna layers in the following order: noodles, meat sauce, cottage cheese mixture, mozzarella cheese. You should have enough to repeat the layers a total of three times. On the top layer, sprinkle the remaining parmesan cheese.

Cover with aluminum foil and back at 350 degrees for 30 minutes. Remove foil and bake for another 15 minutes. Then, broil on high until the outer edges of the top get  golden brown. Let stand for 5 minutes before serving.

Enjoy!

1 comment:

  1. Sounds delish! I do an occasional foodie feature too - Tuesday at the Table. Recipes + "table talk". Pinning this to try soon!

    ReplyDelete