Healthy Lasagna Recipe
Ingredients
The Meat Sauce:
- 2 tbsp olive oil
- 1 onion finely diced
- 2 sticks celery sliced
- 2 carrots peeled and chopped
- 2 cups cremini mushrooms diced
- 3 cloves garlic crushed
- 1 lb. ground turkey
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp dried oregano
- 2 cans crushed tomato (27 oz.)
- ¼ cup fresh basil chopped
- salt and pepper
The Cheese Sauce:
- 8 oz. ricotta cheese
- ½ cup Parmesan finely shredded
- 1 egg
- ⅛ tsp ground nutmeg
The Assembly:
- 9 - 12 lasagna sheets wholewheat or gluten-free
- 5 oz. mozzarella cheese sliced
- ¼ cup Parmesan finely shredded
- fresh basil
Instructions
- Drizzle olive oil into a large heavy-based pot over MEDIUM heat. Add the onion, celery, carrots, mushrooms, garlic, and ground turkey. Cook for 8–10 minutes, stirring occasionally until the turkey is white and the onions are translucent.
- Add the smoked paprika, coriander, oregano, crushed tomato, fresh basil, salt, and pepper to the pot. Stir well. Cover the pot. Bring to a boil then turn down the heat and let it simmer for 25–30 minutes, until the watery liquid has cooked away and you are left with a nice thick sauce. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
- While the sauce cooks, make the cheese sauce by whisking the ricotta, Parmesan, egg, and nutmeg together until smooth.
- Preheat the oven to 400°F. Cover the bottom of a 9 x 13-inch lasagna casserole dish with a thin layer of the turkey sauce. Layer on the lasagna sheets, then the ricotta cheese sauce. Repeat this three times until you have 3 sets of layers. Top it all off with the mozzarella slices and the rest of the Parmesan and bake in the oven for 30 minutes. Top with fresh basil.
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