Sep. 06

My ‘Guilt Free’ Lasagna recipe

Category > Food

I’m not a red sauce kind of girl, but there is something about Lasagna that I’m a sucker for. Clearly, a classic lasagna isn’t part of a super clean diet, so I got creative and through trial and error came up with this very clean spin-off which we love and I frequently make on weekends. Hope you enjoy it as much as we have and feel free to make your own substitutions with the herbs/spices/meat sauce etc:

1. Peel and chop a whole yellow onion and about 7 – 8 cloves of garlic (I love garlic, but if you’re not a fan put less):

 

2.  Get a good quality, Cold Pressed Extra Virgin Olive Oil and sauté the Onion + Garlic with 1 – 2 tbs of Olive Oil:

 

3. Chop some Portabello Mushrooms while the above is cooking on low heat:

 

4. Once ingredients in the pot are golden and tender, add 2 packages (total around 1.5 lbs) of fresh Extra Lean Ground Turkey. You can easily substitute Turkey for Chicken if you prefer too. I’ve even done it with Veal once and it was amazing, but that was a treat. Continue to cook on medium heat until the meat has browned and cooked right through. You will notice water and fat extrapolating from the mixture. I usually take a colander at this point and drain all the fat to ensure it is extra – extra lean:

 

5. Add about 1.5 cans of sauce (whichever variety you prefer as long as it is clean and not jammed with hidden fats/sugars) + mushrooms + as many herbs and spices as you want. I always add freshly dried oregano, basil, thyme, parsley, salt and pepper. You can spice things up with chilis or cayenne pepper as this point too if preferred:

 

6. If you have the luxury of time, let this simmer for a while on a VERY low heat, stirring occasionally to really get the flavours out:

 

7. While that’s happening wash, dry, chop and steam the spinach. I used spinach from the garden, but it would be equivalent to about 1.5 of the bags you’d find in the grocery store (if you can find it, use baby spinach instead). In addition, drain any excess water from about 4 cups of non-fat cottage cheese. I hate watery cottage cheese and this lasagna gets sloppy if you don’t drain all the excess water out from the spinach and cottage cheese:

 

8. Take these two ingredients and mix them together with a dash of salt to create your cheese layer:

 

9. Slice zucchini length wise or cross wise to use as a substitute for the conventional lasagna noodles. These are from the garden again and much larger than what you’ll find in a grocery store. You will need about 6 smaller zucchini’s. Feel free to buy green and yellow ones for a splash of colour:

 

10. Now you have all the ingredients you’ll need. (Notice: I purchased a package of fresh noodles because it does add to the taste a bit and 1 layer isn’t going to kill you. I only use about 2 sheets from this whole package and freeze the rest for the next time):

 

11. First layer: Cover the base of your pan with some of the sauce you left over. This is so it doesn’t burn the bottom. Then, start with your first zucchini layer:

 

12. Next, up you’re going to continue layering. I start with a cheese layer first, then one sheet of pasta, followed by a meat layer, zucchini layer, cheese layer, zucchini layer and then finally topped off with a meat layer:

 

14. I cover it with foil for the first 45 minutes in the over set to 400 degrees, then cook it for the last 15 min with the foil removed to char the top meat layer a bit and VOILA, guilt free, protein packed lasagna!

Leave me a comment below to let me know how it turned out for you and any alterations you made to the recipe that I can try.

xxxo

12 comments
mmurph8
mmurph8

This recipe is great!!  Thank you for sharing!

Juli
Juli

Just made the lasagna!As we dont have all the ingredients in Germany as reffered to in your recipe, I had to adjust a few things but so far I can say it smells so good and I´m sure we won´t feel "guilty" at all when we´ll eat it tomorrow :-). Thanks for sharing the recipe :-). Greetings from Germany!

 

michelle
michelle

hi..i just used your recipe and the lasagna is in the oven now. so excited for dinner. i love your blog! so excited to read about your herb garden.

eredick13
eredick13

Trying this tonight and so excited!!

emily kelly
emily kelly

I made this tonight- I was thrilled that my husband ate it and liked it. I actually had all the ingredients except for the zucchini- I used eggplant from the garden and added roasted red peppers to the sauce. Yummy! Thanks for the recipe. Love your blog. -Emily

LaurenS
LaurenS

i made this today and it is incredibly good! thanks so much for the recipe!

carriekinsella
carriekinsella

Thank you for sharing this! I love lasagna and will try this healthy alternative :) PS LOVE your blog!

hautepnk
hautepnk moderator

Hi Lauren - I am sooo excited to get this feedback and that it worked out well for you.

hautepnk
hautepnk moderator

@carriekinsella - Thanks so much girlie!!!! Super glad to hear that you're going to give this one a go :)

eredick13
eredick13

 @hautepnk  @eredick13

 It is delicious - I am having the oatmeal bars for breakfasts and the lasagna as lunches at work this week. :) Love the ideas - keep 'em comin ;)

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  1. [...] defrosted by the time I ate them 1:00 pm – #3 & #6: Steamed Sweet Potato (my favourite) and Homemade Guilt Free Lasagna heated up in the microwave 3:30 pm – #2 & #5: Blueberries and Carrots 5:30 pm – #4 & [...]