healthy lasagna dinner. so sneaky. so tasty.

My kids love pasta. My husband loves pasta. Me? It’s not my favorite, but I absolutely adore that I can get everyone in my family to eat it. So I am always on a mission to make the boys smile with a plate full of pasta, without sacrificing the taste and veggies that I love. Mission accomplished. You will love {seriously love} this recipe. It is three things. Simple. Tasty. Healthy. Can I get a, ‘yes, please’.

Here’s the good news, you do not have to follow it to a “t”. {i hope that is the right saying. i have been known to make up my own.} You can add the veggies and things you already have in your fridge. That is what I do. But, if you are a recipe follower {nothing wrong with that} follow the recipe below. The family and the taste buds will thank you.

Lasagna

{ingredients… i usually use what I already have on hand, but it may require a trip to the grocery store.}

  • 6 cups pasta sauce
  • 1 package spinach lasagna noodles
  • 15 oz. container of low fat ricotta cheese
  • 2 cups low fat mozzarella
  • 1 cup parmesan
  • 1 package of Italian Seasoned Ground Turkey
  • 1/2 cup nonfat milk
  • 2 eggs, lightly beaten
  • 2 zucchini, peeled and grated
  • 2 carrots, peeled and grated
  • 1 teaspoon pepper
  • 1 teaspoon italian seasonings {or oregano}
  • 1 teaspoon dried thyme

{mix it up.}

{step 1} Cook Ground Turkey
Cook Italian Seasoned Ground Turkey until cooked through. Set aside.

{step 2} Prepare Ricotta Filling Mixture
In a medium bowl, combine the ricotta, milk and egg and stir.
Add 1 cup of mozzarella, parmesan, thyme, italian seasonings {or, oregano}, pepper, grated zucchini.
Stir until combined.

{step 3} Prepare Marinara Sauce
In a medium bowl, combine the cooked ground turkey, marinara sauce, grated carrot.

{step 4} Prepare Lasagna
In a 9 x 13 pan, spread 1/2 cup sauce over bottom of pan.
Place one layer of spinach lasagna noodles.
Add 1/2 cup of ricotta mixture over noodles, spread evenly.
Cover with 1 cup of marinara sauce, spread evenly.
Place second layer of spinach lasagna noodles.
Repeat ricotta /sauce / noodle mixture two more times.
After adding final layer of sauce, sprinkle remaining mozzerella on top.

{cook it up.}

  • Preheat oven to 375°
  • Cover uncooked lasagna with aluminum foil {spray with nonstick spray to prevent from sticking before placing over lasagna}
  • Bake at 375° for 45 minutes, or until bubbly
  • Remove foil from lasagna, increase oven temperature to 450°, cook for 12 minutes or until cheese is browned
  • Remove from oven and let stand for 15 minutes
  • Cut. Serve. Eat.

Nothing better than a healthy version of a good ole’ staple. And, I promise you it will be a real crowd pleaser. Give it a try. You just might not mind those veggies either.

eat. enjoy. share.

Letter J  XO

2 Responses to healthy lasagna dinner. so sneaky. so tasty.

  1. Eugenia February 11, 2014 at 2:07 pm #

    Question: do you have a preferred pasta sauce you use? I’m always searching for a good one – thanks!

    • lulu & linen February 11, 2014 at 2:23 pm #

      I really like Dave’s Gourmet {Roasted Garlic and Sweet Basil} or (Red Heirloom). Or, my trick to is to buy a basic pasta sauce and then I add fresh basil {lots of it}, italian seasonings, and diced tomatoes. It is my own twist on a “from scratch” recipe when I don’t have time. Hope that helps!

all things comments.