Thursday, March 22, 2012

Lean and Mean Lasagna

We just had this tonight and I feel the need to immediately share such a yummy recipe with you. 

I've never made lasagna before but my kidlets wanted to have "lasagna with Daddy" so... Mommy got to learn! There are a ton of tasty-looking recipes out there but I couldn't pick one so I put my own together. 

In our household we eat lean proteins, whole grains, little cheese {upon my husband's tummy's request} and as many veggies at dinner as possible. This recipe fits the bill.

Try it out and let me know what you think. Honestly, delicious!

Lean and Mean Lasagna

2 Tbsp olive oil, separated
6 oz mushrooms, chopped
1 large bunch red chard, chopped {did Spring cleaning of our veggie garden - more on that later}
3 large zucchini, shredded
1 bottle low-sodium marinara sauce {if you're not in a rush, homemade sauce is best!}
2 Tbsp Tbsp fresh thyme {from our herb garden - so fun to use home-grown!}
2 Tbsp fresh parsley
1 Tbsp raw sugar {agave nectar could be an option here - we are out}
8-12 whole wheat lasagna noodles
1-2 boneless, skinless chicken breasts, sauted {olive oil, salt, pepper} and chopped
8 oz firm tofu
1 cup low-fat cottage cheese
1 egg
1/3  cup grated Parmesan cheese
1. Preheat oven to 400F. Bring large pot of water to a boil.
2. Heat olive oil on medium in saute pan. Saute mushrooms until golden.
3. Add chard to mushroom mix and heat until soft.
4. Stir in spaghetti sauce, thyme, parsley, and sugar. Heat through and transfer to a bold. Cover.
5. Cook pasta according to directions. {8-10 minutes}
6. Add olive oil into same saucepan and saute zucchini, pouring off liquid, until softened. Combine with other vegetables and cover.

7. In a food processor, combine tofu, cottage cheese, and egg. Process until smooth.
8. Spray or line bottom of 9x11 inch Pyrex pan with olive oil and a light layer of plain marinara sauce.
9. Start layering the ingredients with pasta, tofu mixture, marinara/veggie mix, and chopped chicken. 

10. Finish with a pasta layer and a light layer of plain marinara. Top with a very light layer of Parmesan cheese.
11. Bake in oven for 20-25 minutes until starts to bubble and cheese melts.


I have no idea how to cut lasagna so it actually looks nice, but man does this taste good! {Season with salt and pepper, if desired.}

eat up!


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