Spinach Whole Wheat Lasgna

One of America’s favorite comfort foods is lasagna. However, the standard lasagna being composed primarily of carbs and fatty cheese makes it a waistline nightmare. Try this new twist, not only is it healthier, but also tastier!


Serves: 10-12

Ingredients:

• 1 box whole wheat, brown rice, quinoa pasta noodles (no need to cook)
• 3 jars of sauce (Newman’s Own, Trader Joes, Classico…look for low sugar and no preservatives)
• 1 egg
• 1/3 c parmasean
• 3 c shredded low fat mozzarella
• 1 c reduced fat ricotta
• 1 c chopped spinach
• 2 c spinach leaves
• 4 chicken sausages (look for low fat, low sodium verisions)
• 1 box sliced mushrooms
• 1 sliced yellow onion
• 1 tbsp crushed garlic
• 3 large sliced tomatoes

Directions:

1. Preheat oven to 375 degrees.
2. Heat a large fry pan on medium high. Cook sausage thoroughly. Slice when cooked fully.
3. In a food processor or blender create filling, mix ricotta, chopped spinach, crushed garlic, egg and parmesan.
4. In a large lasagna dish (I prefer the large foil dishes), layer sauce, noodles, layer of veggies (sliced onion, tomatoes, spinach leaves, mushrooms), mozzarella, sauce, noodles, filling mix, sliced chicken sausage, noodles, layer of veggies (sliced onion, tomatoes, spinach leaves, mushrooms), mozzarella, sauce, noodles, reminder of mozzarella and veggies, and sauce.
5. Cover with foil.
6. Cook for 1 hour- 1 ½ hours until noodles completely cooked.
7. Remove from oven. Let rest for 20 minutes.
8. Cut and enjoy.