Monday, December 26, 2011

Meaty Garden Lasagna

Believe it or not, I have never made lasagna in my life.  Mostly just because I was always more of a pizza/eggplant parmesan kind of girl.  I decided to give it a shot but wanted to make something that both my boyfriend and I would enjoy.  He likes a lot of meat, I usually opt for a variety of veggies.  So I decided to do a combo of the two.  I kept it healthy by using whole wheat noodles and part skim cheeses.  My boyfriend ate the leftovers for lunch three days in a row... success.

2 tablespoons olive oil
3 cloves minced garlic
1/2 large yellow onion
1 cup mushrooms
1 cup chopped zucchini
1 cup chopped yellow squash
2 tablespoons Italian seasoning
3 links of sweet Italian lean turkey sausage, castings removed
1 1/2 cups of crushed tomatoes
2 tablespoons tomato paste
1/4 cup of white wine
Salt and pepper
1 1/2 cups part skim ricotta cheese
1 egg
1/3 cup Parmesan cheese
1/2 cup mozzarella cheese
Whole wheat lasagna noodles

Cook lasagna noodles to al dente and run under cold water to cool.  Heat olive oil over high heat and add garlic and onions, saute until soft, then add the rest of the vegetables.  Season with salt and pepper.  Once the vegetables soften, add the turkey sausage and Italian seasoning.  Add the crushed tomatoes, tomato paste and white wine.  Stir and simmer until meat is cooked through.  In a bowl, mix together the ricotta, egg and Parmesan cheese.  To assemble the lasagna, spray a dish with cooking spray and spread just a little bit of the meaty veggie sauce on the bottom.  Add one layer of noodles, then spread the ricotta cheese mixture on top.  Sprinkle with 1/4 cup of mozzarella cheese.  Then pour a generous amount of the meaty veggie sauce on top of the cheese, followed by another layer of noodles, more ricotta mixture, more meaty veggie sauce and sprinkle the remainder of the mozzarella on the very top.  Cover with foil and bake for about 25 - 30 minutes at 350 degrees.

No comments:

Post a Comment