Healthy Lasagna
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5
9 reviews
Excellent
Healthy Lasagna
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The best healthy lasagna made with a homemade tomato sauce, lean ground meat and cottage cheese. It's comforting, packed with protein and perfect for feeding a crowd.
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Ingredients
- 1 lb ground beef or ground turkey, lean
- 1 large yellow onion chopped
- 6 large cloves garlic minced, divided
- ½ teaspoon salt plus more to taste, sea salt
- 1 oz can crushed tomatoes
- 1 oz can tomato sauce
- 2 Tablespoons tomato paste
- 1 Tablespoon balsamic vinegar
- 1 ½ teaspoons basil dried
- 1 teaspoon parsley dried
- 1 teaspoon oregano dried
- ½ teaspoon thyme dried
- ¼ teaspoon black pepper ground
- 1 oz container (2 cups) cottage cheese low-fat
- 1 oz block (2 cups) mozzarella cheese shredded, divided, part-skim
- ½ cup Parmesan Cheese freshly grated or shredded
- 1 egg large
- 2 cups spinach chopped, fresh baby
- 6 whole wheat lasagna noodles or regular
- parsley for topping, or basil, fresh
Instructions
- Heat a large skillet over medium heat, add ground beef or turkey, onion, 5 cloves garlic and salt and cook over until meat is browned, using a spatula or meat chopper to break apart the meat.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, balsamic vinegar, dried basil, parsley, oregano, thyme and pepper. Let it simmer on low for 15-20 minutes, stirring occasionally.
- In a mixing bowl, combine the cottage cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, 1 clove garlic and chopped spinach. Mix well.
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- Preheat your oven to 375°F. In a 9x13 inch baking dish, spray with cooking spray and spread a thin layer of the meat sauce about ¾ cup.
- Layer 3 lasagna noodles over the sauce.
- Spread ½ of the cottage cheese mixture over the noodles, followed by ½ of the meat sauce.
- Repeat the layers once more, ending with a layer of sauce.
- Sprinkle the remaining 1 cup of mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Let it cool for at least 10 minutes before slicing and serving topped with fresh parsley or basil.
Notes
- Storing: Allow the lasagna to cool to room temperature. Then cover the baking dish with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. It will last 4-5 days in the fridge or 1-2 months in the freezer.
- Reheating: Reheat in the oven at 350°F until it’s heated through. If it’s frozen, thaw overnight in the fridge before reheating.
Nutrition Information
Show Details
Serving
1 slice
Calories
306kcal
(15%)
Carbohydrates
25g
(8%)
Protein
26g
(52%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
71mg
(24%)
Sodium
711mg
(30%)
Potassium
371mg
(8%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 306kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 711mg | 30% |
| Potassium | 371mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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