Lasagna

Average Rating:

×

Lasagna

This Simple Cooking with Heart classic Italian recipe has a healthy twist to include lots of veggies along with some other nutritious ingredients to make it a heart healthy entree that tastes delicious!

Ingredients

Servings  8  

  • 1 Tbsp. extra virgin olive oil
  • 4 clove fresh, minced garlic OR
  • 4 tsp. jarred, minced garlic
  • 1 small onion (chopped)
  • 1 1/2 cups fresh, chopped kale (about 3 leaves), cut into bite-size pieces, stems discarded OR
  • 1 1/2 cups frozen spinach (thawed)
  • 2 1/2 cups eggplant or summer squash, (about 1 small eggplant or 2 squash), cut into 1/2-inch cubes
  • 1 1/2 cups tomatoes (diced) OR
  • 14.5 oz. canned, no-salt-added tomatoes (diced)
  • 1 lb. extra-lean, ground beef or turkey, 95% lean or more
  • 2 cups white mushrooms (sliced)
  • 1 cup low-sodium, or, no-salt-added cannellini beans (drained, rinsed)
  • 3/4 tsp. black pepper (divided use)
  • 2 tsp. dried, salt-free herbs, Italian blend, divided use
  • 1/2 cup low-moisture, part-skim mozzarella (shredded)
  • 1/2 tsp. crushed red pepper
  • 3 Tbsp. red wine vinegar
  • 1/2 cup low-fat ricotta cheese
  • 9 whole-grain sheets lasagna noodles
  • 1 Tbsp. no-salt-added tomato paste
  • 8 oz. canned, no salt added tomato sauce

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350° F.
  2. Cook lasagna noodles according to package directions; omitting salt, butter and oil.
  3. In a saucepan, heat oil. Add garlic and onion and cook over medium heat for about 4 minutes. Add kale (or spinach), tomatoes and eggplant (or squash) and pepper and cook 3 minutes. Turn up heat to medium-high, add ground beef or turkey and cook until meat browns slightly and liquid is absorbed. Add mushrooms, beans, vinegar, tomato paste, and tomato sauce. Stir in red pepper flakes, 1 teaspoon dried herbs, ½ teaspoon of pepper. Simmer for 15 to 20 minutes, stirring occasionally.
  4. Mix together mozzarella and 1 teaspoon dried herbs.
  5. In a 9x13 ovenproof dish, place 3 lasagna sheets, one third of lasagna filling and half of ricotta in small clumps. Repeat placing the lasagna sheets, filling and ricotta step. Top with 3 more lasagna sheets, remaining filling and top with mozzarella mixture. Bake for 30 minutes.

Cooking Tip: This can be made ahead and frozen or leftovers can be frozen and served again another time. Bake at 350° F degrees for 30-45 minutes, until lasagna is bubbly and cheese is melted.

Nutrition Facts

Lasagna

CaloriesCalories

299 Per Serving

ProteinProtein

24g Per Serving

FiberFiber

7g Per Serving

Cost Per ServingCost Per Serving

$3.27

Nutrition Facts

Calories 299
Total Fat 7.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 39 mg
Sodium 129 mg
Total Carbohydrate 37 g
Dietary Fiber 7 g
Sugars 5 g
Protein 24 g

 

This Simple Cooking with Heart classic Italian recipe has a healthy twist to include lots of veggies along with some other nutritious ingredients to make it a heart healthy entree that tastes delicious!

Nutrition Facts

Lasagna

CaloriesCalories

299 Per Serving

ProteinProtein

24g Per Serving

FiberFiber

7g Per Serving

Cost Per ServingCost Per Serving

$3.27
×
Calories 299
Total Fat 7.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 39 mg
Sodium 129 mg
Total Carbohydrate 37 g
Dietary Fiber 7 g
Sugars 5 g
Protein 24 g

Ingredients

Servings  8  

  • 1 Tbsp. extra virgin olive oil
  • 4 clove fresh, minced garlic OR
  • 4 tsp. jarred, minced garlic
  • 1 small onion (chopped)
  • 1 1/2 cups fresh, chopped kale (about 3 leaves), cut into bite-size pieces, stems discarded OR
  • 1 1/2 cups frozen spinach (thawed)
  • 2 1/2 cups eggplant or summer squash, (about 1 small eggplant or 2 squash), cut into 1/2-inch cubes
  • 1 1/2 cups tomatoes (diced) OR
  • 14.5 oz. canned, no-salt-added tomatoes (diced)
  • 1 lb. extra-lean, ground beef or turkey, 95% lean or more
  • 2 cups white mushrooms (sliced)
  • 1 cup low-sodium, or, no-salt-added cannellini beans (drained, rinsed)
  • 3/4 tsp. black pepper (divided use)
  • 2 tsp. dried, salt-free herbs, Italian blend, divided use
  • 1/2 cup low-moisture, part-skim mozzarella (shredded)
  • 1/2 tsp. crushed red pepper
  • 3 Tbsp. red wine vinegar
  • 1/2 cup low-fat ricotta cheese
  • 9 whole-grain sheets lasagna noodles
  • 1 Tbsp. no-salt-added tomato paste
  • 8 oz. canned, no salt added tomato sauce

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350° F.
  2. Cook lasagna noodles according to package directions; omitting salt, butter and oil.
  3. In a saucepan, heat oil. Add garlic and onion and cook over medium heat for about 4 minutes. Add kale (or spinach), tomatoes and eggplant (or squash) and pepper and cook 3 minutes. Turn up heat to medium-high, add ground beef or turkey and cook until meat browns slightly and liquid is absorbed. Add mushrooms, beans, vinegar, tomato paste, and tomato sauce. Stir in red pepper flakes, 1 teaspoon dried herbs, ½ teaspoon of pepper. Simmer for 15 to 20 minutes, stirring occasionally.
  4. Mix together mozzarella and 1 teaspoon dried herbs.
  5. In a 9x13 ovenproof dish, place 3 lasagna sheets, one third of lasagna filling and half of ricotta in small clumps. Repeat placing the lasagna sheets, filling and ricotta step. Top with 3 more lasagna sheets, remaining filling and top with mozzarella mixture. Bake for 30 minutes.

Cooking Tip: This can be made ahead and frozen or leftovers can be frozen and served again another time. Bake at 350° F degrees for 30-45 minutes, until lasagna is bubbly and cheese is melted.

 


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no next, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.