Carb Up!!

Healthier Lasagna Recipe: Ground Turkey + Veggies

Lasagna can go either way. You can stuff it full of saturated fat and cheese or lean protein and veggies. This healthier lasagna recipe features the later and is delicious! Taking the time to prep a giant lasagna for friends and family can be a great way to sneak in nutrition and satisfy a hearty appetite at the same time. Plus, this recipe is practically perfect runner fuel! Whether you’re feeding a small army or simply wanting healthy leftovers to have on a on hand all week, this healthy lasagna recipe can be a runner’s best friend. 

Healthier Lasagna Recipe Ingredients

As a part of my clean and colorful concept (http://eatdrinkandbeskinny.com/teresa-maries-clean-and-colorful-diet-principles/), I simply can’t prepare a dish that is not stuffed to the brim with vegetables. So in addition to meat and cheese, this recipe features zucchini, mushrooms, spinach and broccoli. For cheese, I used mozzarella and ricotta on the inside and parmesan on the top. For meat I went with lean ground turkey and also made a meatless version for my vegetarian BFF (who swore it was just as delicious).

Healthier Lasagna Recipe

I don’t actually follow a recipe when I make lasagna, it’s more of a piece of art than a finite, product that can be identically recreated over and over again.  But here is the general gist of it all. And make as much as you can at once because the leftovers are even more delicious than the initial meal! And yes, while it cooks in one pan, it did actually require 4 other vessels and the blender to prepare it all. Still far easier than a ham and 4 side dishes in my opinion 

Ingredients: 

 1 box Lasagna Noodles

 28 +15 oz Canned Crushed Tomatoes

 1 lb Lean Ground Turkey (optional)

 Garlic Salt, Pepper, Italian Seasoning

 4 cups Broccoli Florettes (chopped)

 1 Zucchini (sliced in medallions)

 1 package of Mushrooms (sliced)

 15 oz Part Skim Ricotta Cheese

 1/3 cup Milk (of your choice)

 5 cups Raw Spinach

 3 cups Mozzarella (shredded)

 4 oz Artisan Parmesan (shredded)

Directions:

 Cook the Noodles: According to package directions, or just get the kind you can toss in uncooked and they cook while baking. I prefer to cook them before, but that does require an extra step and pot. You can also make this gluten free by purchasing 4-5 extra zucchinis and slicing them lengthwise to create thick “zucchini noodles.”

 Prepare the Sauce: Open the cans and empty the tomatoes into a medium sauce pan and heat to a mild simmer. Season with your favorite herbs and spices like garlic salt, cracked pepper, oregano, thyme, basil or a simple “Italian seasoning” is an easy way to go to.

 Cook the Turkey: In a large skillet, add the ground turkey and use a spatula to break it up into crumbles. Season as you’d like and cook until fully opaque. About 5-7 minutes.

 Cook the Veggies: I like to do a steam/sautéed  version here. I use a large skillet and add about 1/4″ of water to the bottom and heat it up. Feel free to toss in some fresh diced garlic here too. Then when it’s almost to a boil I add the veggies. Broccoli first, let it cook for about 2-3 minutes. Add zucchini, let cook about 2 minutes then add mushrooms and let it cook for an additional 2 minutes. You will need to add more water as it evaporates and cover it in-between adding veggies to allow for a good steam bath.

 Prepare the Ricotta: Ricotta can be clumpy/sticky so tossing it in the blender with a little milk and the spinach is a great way to get it “spreadable” and also sneak in even more veggies! Blend until smooth.

 Put It All Together: This is the fun part! I put a tiny bit of sauce on the bottom of the pan and then add a row of noodles. Then add meat, veggies, mozzarella cheese, ricotta cheese, then sauce. Then you can add a new row of noodles and repeat until it’s all gone. I got up to 4 rows of noodles I think. Top the entire pan with the shredded Artisan Parmesan.

 Bake it ‘Till it’s Bubbly: Bake it in a preheated oven at 375 for 25 minutes. If it’s looking a little crispy, cover it with foil and cook for an additional 20-30 min. You’ll know it’s done because it will literally be bubbling up deliciousness on the sides of the pan.

-Teresa Howes
http://teresamariewellness.com/