Whole Wheat Lasagna

A great source of protein, fiber, and vitamins, hidden in layers of cheesy goodness.

 

A great source of protein, fiber, and vitamins, hidden in layers of cheesy goodness.

by

INGREDIENTS (makes at least 8 servings):
• 1/2 package whole wheat lasagna noodles
• 1/2 jar tomato sauce, your favorite flavor
• 1 small container low-fat or fat-free cottage cheese
• 1 small container low-fat or fat-free ricotta cheese
• 1 package shredded mozzarella (I recommend using part-skim mozzarella, but NOT reduced-fat. It doesn't melt well and tastes plastic-y when it's cooked.)
• 2 10-oz packages spinach leaves
• 1 package sliced baby bella mushrooms
• 1 zucchini
• 1 squash
• 1 head of broccoli
• 2-3 cloves garlic
• 3 tsp. olive oil, separated
• Italian seasoning or your favorite Italian herbs (like basil, oregano, thyme & marjoram)
• Salt & pepper

Optional toppings: 1-2 vine-ripe tomatoes, fresh basil leaves, sliced black olives & shredded parmesan cheese

DIRECTIONS
1. Begin by pre-heating the oven to 350º and boiling a big pot of water (if your noodles require pre-cooking, that is; not all do).

2. Wash veggies dry them really well to prevent watery lasagna (spinach is the major culprit here). Mince garlic and slice zucchini, squash and broccoli.

3. In a large frying pan, sauté garlic in 1 tsp. olive oil until lightly browned. Set aside and let the zucchini, squash and broccoli have a turn. Add another tsp. or two of oil if you need too. Add the mushrooms when zucchini and squash have begun to soften just a bit. Careful not to overcook—your veggies should have a bit of crunch to them.

4. While the veggies are cooking, combine cottage cheese & ricotta in a medium mixing bowl and stir well. Add Italian seasoning and salt and pepper to taste.

5. When your veggies are cooked, and them to the garlic and sauté the spinach alone.

6. Your noodles should be done by now (You want them al dente—not too soft.) so you're ready to assemble! Start with a thin layer of tomato sauce at the bottom of the pan to prevent sticking. Next comes a layer of noodles--Use only enough to cover the pan rather than piling them on. Begin your layer of veggies by spreading the spinach over the noodles, trying to get the layer as even as possible. Add the garlic & veggie mixture. Top with tomato sauce—The amount you use can depend on your taste. Next, add another layer of noodles and top with the creamy cheese mixture. You may not need all of it; this will depend on the size of your lasagna pan. Top with a light sprinkling of shredded mozzarella—you don't need to use the whole package if you're concerned about keeping the fat content down.

7. Toppings can really jazz up your 'sagn! I like to add thinly sliced tomato, black olives and fresh basil leaves.

8. Cover the pan with aluminum foil and bake for an hour. When time is up, slice into the middle to check for doneness. This can be difficult, because your lasagna will inevitably be a little runny, but some of that will set as it cools. If you're using a larger or deeper pan, it may require another 10-15 minutes. If you like your cheese nice and brown, remove the foil before you return the pan to the oven.

9. Allow about 10 minutes for cooling. Approach with caution—tomato sauce is evil when it's hot.

Serving suggestions: Mixed greens with bell pepper and black olives; a slice of crusty whole grain bread (You don't really need bread to go with your pasta, but I LOVE to mop up tomato and cheese with crusty bread!)

Recipe courtesy of Hillary Paul at Healthy Girl Cooking.

  Published December 10, 2009