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Lasagna

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Lasagna

This Simple Cooking with Heart classic Italian recipe has a healthy twist to include lots of veggies along with some other nutritious ingredients to make it a heart healthy entree that tastes delicious!

Ingredients

Servings  8  

  • 1 Tbsp. extra virgin olive oil
  • 4 clove fresh, minced garlic OR
  • 4 tsp. jarred, minced garlic
  • 1 small onion (chopped)
  • 1 1/2 cups fresh, chopped kale (about 3 leaves), cut into bite-size pieces, stems discarded OR
  • 1 1/2 cups frozen spinach (thawed)
  • 2 1/2 cups eggplant or summer squash, (about 1 small eggplant or 2 squash), cut into 1/2-inch cubes
  • 1 1/2 cups tomatoes (diced) OR
  • 14.5 oz. canned, no-salt-added tomatoes (diced)
  • 1 lb. extra-lean, ground beef or turkey, 95% lean or more
  • 2 cups white mushrooms (sliced)
  • 1 cup low-sodium, or, no-salt-added cannellini beans (drained, rinsed)
  • 3/4 tsp. black pepper (divided use)
  • 2 tsp. dried, salt-free herbs, Italian blend, divided use
  • 1/2 cup low-moisture, part-skim mozzarella (shredded)
  • 1/2 tsp. crushed red pepper
  • 3 Tbsp. red wine vinegar
  • 1/2 cup low-fat ricotta cheese
  • 9 whole-grain sheets lasagna noodles
  • 1 Tbsp. no-salt-added tomato paste
  • 8 oz. canned, no salt added tomato sauce

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350° F.
  2. Cook lasagna noodles according to package directions; omitting salt, butter and oil.
  3. In a saucepan, heat oil. Add garlic and onion and cook over medium heat for about 4 minutes. Add kale (or spinach), tomatoes and eggplant (or squash) and pepper and cook 3 minutes. Turn up heat to medium-high, add ground beef or turkey and cook until meat browns slightly and liquid is absorbed. Add mushrooms, beans, vinegar, tomato paste, and tomato sauce. Stir in red pepper flakes, 1 teaspoon dried herbs, ½ teaspoon of pepper. Simmer for 15 to 20 minutes, stirring occasionally.
  4. Mix together mozzarella and 1 teaspoon dried herbs.
  5. In a 9x13 ovenproof dish, place 3 lasagna sheets, one third of lasagna filling and half of ricotta in small clumps. Repeat placing the lasagna sheets, filling and ricotta step. Top with 3 more lasagna sheets, remaining filling and top with mozzarella mixture. Bake for 30 minutes.

Cooking Tip: This can be made ahead and frozen or leftovers can be frozen and served again another time. Bake at 350° F degrees for 30-45 minutes, until lasagna is bubbly and cheese is melted.

Nutrition Facts

Lasagna
CaloriesCalories
299 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
7g Per Serving
Cost Per ServingCost Per Serving
$3.27

Nutrition Facts

Calories 299
Total Fat 7.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 39 mg
Sodium 129 mg
Total Carbohydrate 37 g
Dietary Fiber 7 g
Sugars 5 g
Protein 24 g
 
This Simple Cooking with Heart classic Italian recipe has a healthy twist to include lots of veggies along with some other nutritious ingredients to make it a heart healthy entree that tastes delicious!

Nutrition Facts

Lasagna
CaloriesCalories
299 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
7g Per Serving
Cost Per ServingCost Per Serving
$3.27
×
Calories 299
Total Fat 7.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 39 mg
Sodium 129 mg
Total Carbohydrate 37 g
Dietary Fiber 7 g
Sugars 5 g
Protein 24 g

Ingredients

Servings  8  

  • 1 Tbsp. extra virgin olive oil
  • 4 clove fresh, minced garlic OR
  • 4 tsp. jarred, minced garlic
  • 1 small onion (chopped)
  • 1 1/2 cups fresh, chopped kale (about 3 leaves), cut into bite-size pieces, stems discarded OR
  • 1 1/2 cups frozen spinach (thawed)
  • 2 1/2 cups eggplant or summer squash, (about 1 small eggplant or 2 squash), cut into 1/2-inch cubes
  • 1 1/2 cups tomatoes (diced) OR
  • 14.5 oz. canned, no-salt-added tomatoes (diced)
  • 1 lb. extra-lean, ground beef or turkey, 95% lean or more
  • 2 cups white mushrooms (sliced)
  • 1 cup low-sodium, or, no-salt-added cannellini beans (drained, rinsed)
  • 3/4 tsp. black pepper (divided use)
  • 2 tsp. dried, salt-free herbs, Italian blend, divided use
  • 1/2 cup low-moisture, part-skim mozzarella (shredded)
  • 1/2 tsp. crushed red pepper
  • 3 Tbsp. red wine vinegar
  • 1/2 cup low-fat ricotta cheese
  • 9 whole-grain sheets lasagna noodles
  • 1 Tbsp. no-salt-added tomato paste
  • 8 oz. canned, no salt added tomato sauce

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350° F.
  2. Cook lasagna noodles according to package directions; omitting salt, butter and oil.
  3. In a saucepan, heat oil. Add garlic and onion and cook over medium heat for about 4 minutes. Add kale (or spinach), tomatoes and eggplant (or squash) and pepper and cook 3 minutes. Turn up heat to medium-high, add ground beef or turkey and cook until meat browns slightly and liquid is absorbed. Add mushrooms, beans, vinegar, tomato paste, and tomato sauce. Stir in red pepper flakes, 1 teaspoon dried herbs, ½ teaspoon of pepper. Simmer for 15 to 20 minutes, stirring occasionally.
  4. Mix together mozzarella and 1 teaspoon dried herbs.
  5. In a 9x13 ovenproof dish, place 3 lasagna sheets, one third of lasagna filling and half of ricotta in small clumps. Repeat placing the lasagna sheets, filling and ricotta step. Top with 3 more lasagna sheets, remaining filling and top with mozzarella mixture. Bake for 30 minutes.

Cooking Tip: This can be made ahead and frozen or leftovers can be frozen and served again another time. Bake at 350° F degrees for 30-45 minutes, until lasagna is bubbly and cheese is melted.
 

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