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HEALTHY LASAGNA

5 from 4 votes
Ever considered diving into a mouth-watering slice of lasagna that’s not just delicious, but also truly nutritious? Our Healthy Lasagna is your ticket to a guilt-free indulgence that doesn’t compromise on flavor. By integrating wholesome ingredients, we’ve transformed this Italian classic into a dish you’d be proud to serve at any healthy feast. Ready to embark on a culinary journey with AH7?
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Whole Wheat Lasagna Noodles: 8 sheets For our metric lovers: About 200g
  • Ricotta Cheese Low Fat: 2 cups (That’s 475ml for the metric crowd)
  • Fresh Spinach: 2 cups chopped (Approximately 500g)
  • Zucchini: 1 large thinly sliced (Weighing around 200g)
  • Red Bell Pepper: 1 diced (This gives you about 150g)
  • Tomato Sauce No Sugar Added: 2 cups (That’s about 475ml)
  • Olive Oil: 2 tbsp Roughly 30ml
  • Fresh Basil Leaves: 10 chopped
  • Mozzarella Cheese Part Skim: 1.5 cups, shredded (360ml if you’re counting in metric)
  • Salt and Pepper: To taste However you like it!

Method
 

  1. Preparation: Begin by preheating your oven to 375°F (190°C). In the meantime, cook your whole wheat lasagna noodles according to the package directions. Drain and set aside.
  2. Veggies Galore: In a large pan, heat the olive oil over medium heat. Once hot, add in your sliced zucchini and diced red bell pepper. Sauté until they’re slightly tender – usually about 5 minutes.
  3. Spinach Time: Toss in the chopped spinach to the pan and continue cooking until it’s wilted. This should take around 3 minutes.
  4. Cheesy Blend: In a bowl, combine the ricotta cheese with half of the chopped basil leaves. Mix well, adding a pinch of salt and pepper for flavor.
  5. Layering Begins: Grab a baking dish and spread a thin layer of the tomato sauce on the bottom. Place a layer of cooked lasagna noodles over the sauce. Spread a portion of the ricotta mix on the noodles, followed by a layer of the sautéed veggies.
  6. Repeat: Continue layering in the same sequence: sauce, noodles, ricotta mix, and veggies. Finish with a layer of noodles on top.
  7. Final Touch: Pour the remaining tomato sauce over the top layer of noodles. Sprinkle generously with shredded mozzarella cheese.
  8. Bake: Place the dish in your preheated oven and bake for about 30 minutes, or until the cheese turns a lovely golden brown.
  9. Rest & Serve: Once out of the oven, let your Healthy Lasagna sit for about 10 minutes. This helps in settling the layers. Slice and serve garnished with the remaining fresh basil.

Notes

Noodle Notes: Always ensure the noodles are just ‘al dente’ when pre-cooking. They will cook further when baking.
Cheese Choice: You can always substitute ricotta with cottage cheese for a different texture and flavor.
Veggie Variety: Feel free to toss in some mushrooms or eggplant slices for an added veggie punch.
Freeze Friendly: If you’re cooking for just yourself or another, this Healthy Lasagna freezes well! Just remember to cool completely before wrapping and freezing.
  1. Salad Companion: A crisp green salad with a light vinaigrette complements the richness of the lasagna.
  2. Garlic Goodness: Toasted whole wheat garlic bread can be a great side.
  3. Wine Alternatives: Consider a refreshing iced herbal tea or sparkling water with a lemon wedge.