There's no doubt about it---the perfect combination of cheesy, saucy, meaty, al-dente noodle delicious-ness can destroy even the STRONGEST will-power. Especially if Nonna made it.
While I can't guarantee that Nonna would approve (I can see her "stink-eye" now), I'm happy to report that there is a hearty helping of good news for the Clean-eaters out there, who are suckers for the Italian/American staple. Here are two really great options.
The first, with noodles.
The second, without.
Cleaner, Leaner, Lasagna!
So, this version can be made with or without red sauce! If you like the traditional style lasagna, try it with the sauce. If you're a "white pizza" kind of person, omit the sauce and try it with the full two jars of cottage cheese. Or, just make one version this week, and one version next week!
Ingredients:
1 package of whole wheat lasagna noodles
1 T. olive oil
1 1/2 lbs. lean ground turkey
1 c. yellow onion, chopped
2-3 cloves garlic, chopped
1-2 (16 oz) containers low fat cottage cheese
1 1/2 c. grated parmesan cheese
1 large head of broccoli, shredded (you can use a cheese grater)
1-2 c. light mozzarella cheese, shredded or sliced thin
***1 Jar (more if you like it saucy) of your favorite, heart-healthy marinara sauce, optional
Directions:
Preheat the oven to 350 degrees.
Cook the noodles according to package directions.
In a large skillet, heat the oil. Add in the onion and garlic until translucent (2-3 minutes). Then, add the turkey and cook until brown.
Line a baking dish with a bit of sauce, if you are using it. Otherwise, line with the first layer of noodles. Then, 1/2 of the meat mixture, 1/2 of the broccoli, and 1/2 of the cottage cheese. If you are using sauce--add some here, as well. top with 1/2 cup of the parmesan cheese. Start a second layer of noodles now. Repeat the layering process. Finish with noodles, sauce if using, and finally--the last of the parmesan and mozzarella cheeses.
Cover the dish loosely with foil (I like to spray the foil with cooking spray, so that it doesn't stick to the cheese). Bake for about 30-35 minutes, and remove the foil. Bake for another 10 minutes, or until bubbling.
Let stand for about about 20 minutes, uncovered, to cool and steam off before serving. There may be a bit of liquid at the bottom of the dish when serving, that's ok. Just use a slotted spoon.
Zucchini Noodle Lasagna
This version is Noodle-less. Instead, it replaces the traditional pasta with thinly sliced Zucchini! Super clean, super yummy!
Ingredients:
1 onion, finely chopped
1 T. olive oil
1 lb. lean ground turkey
sea salt and black pepper, to taste
2 cloves garlic, chopped
3-4 zucchini, sliced lengthwise (I like to use a mandolin here--and keep them about 1/4" thick. You can also mix it up with 1/2 yellow squash)
24 oz. Lowfat cottage cheese OR low fat ricotta cheese
1-2 Jars of your favorite, heart-healthy marinara sauce (I always seem to use about1.5 jars in the recipe, plus extra for serving on the side)
16 oz. lowfat, shredded or sliced mozzarella cheese
Directions:
Preheat oven to 350. In a skillet, heat the oil (med-high). Add in the onion and garlic until translucent.
Next, add the turkey, salt and pepper and cook until brown (medium heat).
Line a baking dish with a bit of the sauce, then a layer of zucchini---just as you would with noodles.
Follow with a layer of cottage cheese, then ground turkey, and a bit more sauce. Repeat these layers again, starting with zucchini. After that, you should add one more layer of zucchini on top, followed by sauce, and finally---the mozzarella cheese!
Cover with foil (spray it with cooking spray to keep it from sticking to the cheese), and bake for about 1 hour. Remove foil, and finish baking for another 10 minutes, or until bubbly.
Remove from oven and let it stand, uncovered. ENJOY!!
*Keep in mind that the veggies are ver water-laden, so, this dish may have more residual liquid than you are used to. But--it's super yummy, just the same! Try serving it with a slotted spoon.
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