In my past cooking life, I always made a lasagna with a jar of pasta sauce, adding some veggies,lots of cheeses and meat. Even though, I have started using clean pasta sauce and whole wheat noodles in the past couple of years , I was still adding way to much cheese.
Today, I decided to change it up just a bit by making it totally from fresh ingredients and cutting way back on the amount of cheese I normally would use. If the aroma from the sauce simmering on the stove didn’t tell me that I was doing something right, the “this is really good,” from the hubby told me . I love feeding that man!
1 tbsp minced garlic
2 tbsp olive oil
1 small onion,chopped
1 med-lg bell pepper, chopped
1 8 oz pkg baby bella mushrooms, chopped
5-6 heirloom tomatoes, diced
3/4 c. low sodium tomato sauce
1 tsp Thyme
1 tsp Parsley
2 tsp Oregano
2 tsp Basil
22 tsp Garlic Powder
1/2 tsp cayenne pepper
Black pepper to taste
100 % whole wheat lasagna noodles, cooked as instructed on pkg.( I only used about 1/2 box)
1 lb lean Ground Turkey or 96 % lean grain fed hamburger
reduced fat ricotta
shredded fresh Parmesan cheese
Cook noodles, drain , set to side.
Brown meat, seasoned a touch with black pepper and some garlic powder. Set to the side.
In the meantime, heat oil in skillet, add minced garlic. cook about 3-4 minutes or slightly browned. Add onion, bell and mushrooms to garlic. Cook on med heat til tender and onion is translucent, about 5 min. Add tomatoes, cook til able to slightly mush with a fork,add tomato sauce and all seasonings. Turn heat down to simmer, stirring occasionally. Simmer at least 10 min. Add browned meat, stirring to mix well, simmer 5 more min. Remove from heat.
Pre-heat oven to 350.
In a large casserole dish, spoon in a layer of meat mixture about 1/2 – 1 inch thick. Then sprinkle about 1/2 c of Mozzarella over it. Next, line noodles over the first 2 layers, spread a thin layer of the ricotta on the noodles.Sprinkle about 1/4 c. shredded Parmesan evenly as possible over the ricotta. Put another layer of noodles on top, add rest of meat mix , then about 1/4 -1/2 c. shredded Mozzarella. Top with noodles, lightly sprinkle some Parmesan on top. Cover with foil. Bake for 25-30 min. Remove foil, bake 5-8 more min.
Tonight, I served the lasagna with a small side salad and homemade whole wheat bread.