Healthy Whole Wheat Lasagna
by Vanessa Claire Bonnin
My mom lived in Italy for about 8 years before she had me. She was married to an authentic Italian man with a very authentic Italian mother who taught her everything about Italian cooking. Thankfully, this knowledge has been passed down to me. Good thing I love to cook. I put my own spin on things and make healthier versions of what my mother taught me. I wanted to create the same great taste of those recipes without sacrificing my health or flavor.
So here goes...here is my Healthy Whole Wheat Lasagna Recipe. INGREDIENTS1 lb of Whole Wheat Lasagna Noodles
1 lb lean ground turkey
1 large onion, chopped
2 T olive oil
2-3 cloves fresh garlic
1 Tablespoon Oregano
1 Tablespoon Basil
1 lb low fat shredded mozzarella cheese
1 cup Parmesan cheese
1-16 oz can of crushed tomatoes
1 8 oz package of baby bella mushrooms
1 10 oz package of chopped frozen spinach
Salt and Pepper
Saute onion, garlic, salt and pepper, over medium heat in 1T olive oil until tender
Add 1 lb of ground turkey and cook until browned.
Add can of crushed tomatoes, oregano and basil, and simmer
Boil 4-6 quarts of water in a big pot. Meanwhile, clean and chop mushrooms and saute in 1 T olive oil until cooked. Set aside.
Salt water and add lasagna noodles carefully.
Bring to a boil and cook 4-5 minutes; drain, rinse with cold water, and set aside.
I usually take the noodles and hang them over the side of the colander so they cool quickly and they are easy to grab.
Start your lasagna by adding some of the sauce to the bottom of a lasagna pan and then layer 3 sheets of lasagna onto the bottom. Spread more sauce, cheese, mushrooms, and spinach evenly over noodles.
Repeat until no more noodles. On the last layer, add sauce and cheese to cover.
Bake at 375F for 30 min covered with foil, remove foil and bake an additional 15-30 minutes until cheese browns.
Remove from oven and let cool for 15-20 minutes before serving.