Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, healthier lasagna. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Get Inspired On Our Official Site. For this gluten-free vegan lasagna, thinly-sliced zucchini is a great stand in for noodles. When salted, the excess moisture is drawn out, leaving you with a lasagna just as firm as the noodle version.
Healthier Lasagna is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Healthier Lasagna is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have healthier lasagna using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Healthier Lasagna:
- Take 1 lb very lean ground Beef
- Make ready 1/2 cup mozzarella (light)
- Get 2/3 cup Ricotta part skim
- Make ready 1/4 cup mixed Italian shredded cheese
- Make ready 4 small Tinker bell peppers red,orange, yellow,&green
- Take 1/4 onion, chopped
- Make ready 1 tbsp minced garlic
- Take 1/2 tbsp Italian herb seasoning
- Make ready 12 fresh Basil
- Take 1 tsp Dried Basil
- Take 2 cup marinara
- Make ready 1 large Zucchini
- Get 7 whole wheat Lasagna or Gluten-free noodles
- Prepare 1/2 tsp olive oil, extra virgin
- Take 1 9x9 Pyrex deep dish
Stir in crushed tomatoes, tomato paste, tomato sauce, and water. This Easy Healthy Lasagna Recipe is one of my new go-to weeknight dinners! Clearly, the healthy comfort food life is what I'm all about. Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal.
Instructions to make Healthier Lasagna:
- In a large pan brown your beef add the dry seasonings a Lil salt and pepper to taste
- Drizzle a tiny bit of olive oil after 10 min and add in your peppers and onion sauté till beef is cooked .don't over cook it or the veggies while this is cooking slice your zucchini long ways into thin Strips equal to the pasta.
- In another pan or pot have some water boiling add a bit of oil and salt then add your noodles being careful to pull them when they are aldente (not limp)
- In the Pyrex add sauce to the bottom and spread out evenly then a layer of pasta one will be cut in half to fit
- Then add half the beef mixture ,then mozzarella then zucchini Strips then sauce again spread out evenly. Then add a layer of Ricotta spread it out.
- Then italian mixture. Then beef again then sauce then the last 3.5 noodles then sauce and sred all remaining cheese over the top.
- Bake at 375°F for 25 min
Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted mozzarella and Parmesan keeps this dish feeling indulgent. Slices of butternut squash stand in for noodles in this veggie-packed lasagna with spinach, mushrooms and a creamy Parmesan cheese sauce. You can make the Parmesan cheese sauce with regular flour or swap in gluten-free flour to make this dish gluten-free. Look for a squash with a long, straight neck for the best results.
So that is going to wrap it up with this exceptional food healthier lasagna recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
