Healthy Heart Nutrition: Very Veggie Lasagna

by Dr. Stephen Sinatra
Filed Under: Pasta, Recipes, Entrees
Last Reviewed 02/06/2014

Lasagna gets a health update in this amazing, heart-healthy recipe. Swapping out the meat for antioxidant-rich veggies not only lowers the fat and calories, but also makes great cardiovascular nutrition sense.
Very Veggie Lasagna
Very Veggie Lasagna
(Makes 8 servings)

9 oz. Jerusalem artichoke pasta, prepared according to package directions
1 Tbsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cans tomato puree
1 cup carrot, grated
1 tsp. fresh oregano, minced (or ½ tsp. dried oregano)
1 tsp. fresh thyme, minced (or ½ tsp. dried thyme)
16 oz. low fat ricotta cheese
1 (10 oz.) package of frozen spinach, thawed and liquid removed
12 oz. part-skim mozzarella cheese, shredded
1 egg
½ cup Parmesan cheese, grated and divided

Preheat oven to 375°.

Heat oil in skillet over medium heat, add onion and garlic and sauté until golden. Add tomato puree, carrots, and herbs and simmer 10 minutes.

Mix ricotta, egg, and . cup of the Parmesan cheese in a large bowl.

Spread 1 cup of sauce in the bottom of a 9" x 13" x 3" lasagna pan. Place a single layer of noodles over sauce. Spread with half the ricotta mixture and 1/3 of the mozzarella.

Mix spinach into remaining ricotta cheese. Build another layer, using 1½ cup sauce, 3 noodles, the remaining spinach and ricotta mixture, and half of the remaining mozzarella cheese. Finish with a final layer of noodles, sauce, and the remaining mozzarella and Parmesan cheese.

Bake, covered until bubbly, approximately 50 to 60 minutes. Remove foil and continue cooking for five minutes until cheese is melted. Let stand 10 to 15 minutes before serving.

Can be made ahead and refrigerated for up to three days (or frozen and thawed) before baking.

Nutrition Facts Per Serving: Calories 320; Total Fat 16 g; Sodium 505 mg; Total Carbohydrate 36 g; Protein 27 g

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