Healthier Lasagna Lasagne Recipes

Steps:

• Heat a Dutch oven or large skillet over medium heat; cook and stir turkey sausage, ground turkey, onion, and garlic until well browned, about 15 minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, pepper, and 2 tablespoons parsley. Simmer, uncovered, for about 1 1/2 hours, stirring occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Spread 1 1/2 cups turkey sauce in bottom of 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles. Top with a third of the mozzarella cheese slices. Spoon 1 1/2 cups turkey sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil; make sure foil does not touch cheese to prevent sticking.
• Bake in preheated oven until sauce is hot and cheese is melted, about 25 minutes more. Remove foil and bake until cheese is golden brown, about 25 minutes. Cool 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
• Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
• Grate the mozzarella cheese and set aside.
• Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
• To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
• Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.

Steps:

• Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
• Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
• Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium heat and fry the onion, carrots, celery and one of the bay leaves for 8-10 mins until the veg softens and is starting to turn golden. Add the mince and garlic, and stir-fry until the beef browns, about 5 mins. Tip in the tomatoes and a canful of water, the tomato purée and bouillon, bring to the boil, then cover and simmer for 20 mins, removing the lid after 10 mins to reduce the mixture slightly.
• Meanwhile, pour the milk into a medium pan with the flour and whisk over a low heat until the mixture is lump-free. Add the second bay leaf and a good pinch of nutmeg, and continue to cook, whisking, for 8-10 mins until thick.
• Remove the bay from the mince and white sauce, and discard. Spoon a third of the mince into the base of a 19 x 24cm baking dish and top with two lasagne sheets. Spoon over half of the remaining mince, then top with two more lasagne sheets, the rest of the mince and the remaining lasagne sheets. Spoon over the white sauce and sprinkle with the cheese. Bake for 40 mins until bubbling and golden.

Steps:

• Preheat oven to 400°F.
• In a large pot over medium heat heat 2 tablespoons of the olive oil. Stir in onion and minced garlic (1 clove). Cook stirring occasionally for 5 minutes.
• Stir in tomatoes, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat and simmer for 30 minutes or until thick. Set aside.
• While the sauce is cooking in a 12 x 15 inch baking pan, place squash and sprinkle with the thyme, remaining olive oil and remaining salt and pepper. Add whole garlic cloves (2) and toss. Bake for 10-15 minutes or until squash is soft. While squash is cooking in a large pot bring 3 quarts of water to a boil.
• Reduce oven temperature to 350°F.
• Transfer squash mixture to a food processor and puree.
• Tear kale leaves from ribs --discard ribs. Boil leaves for 5-10 minutes or until soft. Drain and let cool.
• In the same pot bring another 3 quarts of water to a boil. Add noodles and cook according to package directions (10 minutes); drain and rinse with cold water.
• In a bowl mix together the ricotta, nutmeg, 1 cup of mozzarella and the remaining salt and pepper (1/2 tsp each).
• In a 9 x 13 inch pan pour in 1/3 of the tomato sauce, lay 3 noodles over and top with squash. Sprinkle 1/2 of the kale over. Arrange 3 more noodles on top and top with ricotta and remaining kale leaves and the noodles. Cover with remaining tomato sauce and remaining mozzarella.
• Bake for 30 minutes and let stand 10 minutes before serving. For make ahead directions see description.

Steps:

• Preheat your oven to 190C/375F/Gas 5.
• In a non stick frying pan, brown the meat for about 7 minutes. Season with salt.
• Drain any excess fat from the pan by placing the meat into a sieve, keep aside.
• In the same pan, fry the onion, garlic, celery, carrot and mushrooms in a little olive oil for about five minutes.
• Add the meat back to the pan and add the tomato paste and chopped tomatoes at the same time.
• Season using the oregano, basil and sugar. Add salt and black pepper to taste.
• Simmer for about 15 minutes.
• In the meantime add the spinach, zucchini, cottage cheese and egg whites together in a bowl. Using a hand blender of food processor, blitz the ingredients until you achieve a sauce.
• Spread 1/4 of the tomato sauce in the bottom of a large lasagne dish. Cover with three lasange sheets. Next add another layer, using another 1/4 of the tomato sauce and then cover with half the cottage cheese sauce. Place the remaining three lasagne sheets over the top and cover with the remaining cottage cheese sauce.
• Cover with tin foil and bake for 45 minutes. After that time, remove the foil and top with the grated mozzarella cheese. Then return to the oven for a further 15 minutes.
• Serve with a green side salad.
• Note: As zuccini contain a lot of water, you might first want to place the grated pieces in a collander and sprinkle them with a little salt. Squeeze out any excess water before adding with the other ingredients. This is optional.