Lasagna

This lasagna recipe is a healthy twist on an Italian classic, incorporating veggies along with other nutritious ingredients to make it a heart-healthy entree. Plus, it tastes delicious!

Ingredients

8 Servings

• 1 Tbsp. extra virgin olive oil
• 4 clove fresh, minced garlic OR 4 tsp. jarred, minced garlic
• 1 small onion (chopped)
• 1 1/2 cups fresh, chopped kale (about 3 leaves), cut into bite-size pieces, stems discarded OR 1 1/2 cups frozen spinach (thawed)
• 2 1/2 cups eggplant or summer squash (about 1 small eggplant or 2 squash), cut into 1/2-inch cubes
• 1 1/2 cups tomatoes (diced) OR 14.5 oz. canned, no-salt-added tomatoes (diced)
• 1 lb. extra-lean, ground beef or turkey, 95% lean or more
• 2 cups white mushrooms (sliced)
• 1 cup low-sodium or no-salt-added cannellini beans (drained, rinsed)
• 3/4 tsp. black pepper (divided use)
• 2 tsp. dried, salt-free herbs, Italian blend, divided use
• 1/2 cup low-moisture, part-skim mozzarella (shredded)
• 1/2 tsp. crushed red pepper
• 3 Tbsp. red wine vinegar
• 1/2 cup low-fat ricotta cheese
• 9 whole-grain sheets lasagna noodles
• 1 Tbsp. no-salt-added tomato paste
• 8 oz. canned, no salt added tomato sauce

Directions

1. Preheat oven to 350° F.
2. Cook lasagna noodles according to package directions, omitting salt, butter and oil.
3. In a saucepan, heat oil. Add garlic and onion and cook over medium heat for about 4 minutes. Add kale (or spinach), tomatoes and eggplant (or squash) and pepper and cook 3 minutes. Turn up heat to medium-high, add ground beef or turkey and cook until meat browns slightly and liquid is absorbed. Add mushrooms, beans, vinegar, tomato paste, and tomato sauce. Stir in red pepper flakes, 1 teaspoon dried herbs, ½ teaspoon of pepper. Simmer for 15 to 20 minutes, stirring occasionally.
4. Mix together mozzarella and 1 teaspoon dried herbs.
5. In a 9x13 ovenproof dish, place 3 lasagna sheets, one third of lasagna filling and half of ricotta in small clumps. Repeat placing the lasagna sheets, filling and ricotta step. Top with 3 more lasagna sheets, remaining filling and top with mozzarella mixture. Bake for 30 minutes.

Cooking Tip: This can be made ahead and frozen or leftovers can be frozen and served again another time. Bake at 350° F degrees for 30-45 minutes, until lasagna is bubbly and cheese is melted.

Source: American Heart Association