Healthy Homemade Lasagna

I love lasagna – don’t you?!

I think it gets a bad reputation for being unhealthy and taking too much time, but this one is simple, easy, and much healthier than the other versions you’ll find! It is even approved by meat lovers, even though it is vegetarian!

lasagna

 

Ingredients:

8 no-cook whole wheat lasagna noodles (I bought the Simply Balanced ones from Target)

1 medium zucchini, mostly peeled and cut into long, thin, flat strips (a la lasagna noodles)

1 jar of your favorite marinara sauce (if it is thick, you might need closer to 1.5 jars)

1/2 onion

3-6 cloves garlic

1tbsp olive oil

3/4 cup skim ricotta

8oz tofu (the least firm you can find – you’ll be crumbling this)

8-12 oz reduced-fat italian cheese

Optional – basil, oregano, garlic powder

 

Directions!

  1. Preheat oven to 425 degrees
  2. Chop onion and garlic. Heat olive oil in saute pan and add onion and garlic. Cook until onion is translucent and garlic is fragrant.
  3. Add pasta sauce to the onion and garlic.  Add additional spices (basil, oregano, garlic powder) as desired
  4. Drain and crumble tofu.  Mix tofu and ricotta together until well combined.  I usually add a few dashes of dried basil and oregano.
  5. time to layer! Put a small amount of sauce at the bottom of your 9×13 baking dish. Layer in 4 lasagna noodles (enough to cover the bottom of the pan). Cover with 1/3 of the ricotta/tofu mixture. Add about 1/3 (2oz or so) of the shredded cheese and then 1/3 of your sauce.  Top with the thin slices of zucchini and continue with tofu/ricotta, shredded cheese and sauce.  Add your final layer of lasagna noodles and the remaining tofu/ricotta mixture, then sauce, and then the rest of the shredded cheese on top.
  6. Cover with foil and bake at 425 for 30 minutes.  Uncover and continue to bake for 15-20 minutes, until cheese on top is lightly browned.
  7. Let sit for at least 5 minutes, slice into 12 slices, and enjoy!

 

Additional info: sometimes I like to add in extra veggies. Try throwing mushrooms into the sauce, or roast up some yellow squash and layer that in too! The options are endless! A nice thing about it, is that you can serve with veggie meatballs for the veggies in the house and regular meatballs for those that insist upon it (as it is in my house!)

 

Please let me know if you try this!

 

-Dr. Lauren