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Heart Healthy Lasagna
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A recipe that I developed because it’s not only easy to prepare but packed with nutrition. Missing is the thick layers of cheeses and eggs. Cutting out white flour products in our diet is important. The heavy taste of whole wheat pasta is lost in other flavors and carrots balance the acidity of tomato sauce. Browning the carrots will bring out natural sugars; they are a hidden secret ingredient and nutrition boost. I use the canned milk because it is lower in fat than cream but adds back a richness to the dish. This recipe makes a large amount but you could easily adapt it to a 9X13 sized pan.
3 – 1# rolls of frozen turkey, thawed (buy the one with the lowest fat content, also you could substitute 1# lean ground beef)
2 - 26 oz. cans spaghetti sauce with mushrooms
1 ½ c. - water, divided
½ c. – canned milk
1# - whole wheat lasagna pasta
4 c. packaged grated Mozzarella cheese
2 c. packaged Parmesan cheese
6 - Peeled and sliced carrot
1 T. - olive oil and 1 T. butter
2 - cloves fresh garlic, sliced
Using a large skillet, sauté turkey and or beef until very brown. You may want to do this in two batches. Add spaghetti sauce and simmer. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook at a boil until only partially cooked, about 7 min., drain.
In a medium sized skillet sauté carrots in oil and butter until they begin to brown. (You can speed up their cooking time by covering the pan for the first 5-10 minutes.) As the carrots begin to turn color add garlic being careful not to brown the garlic, stir and sauté another 2 min. Puree carrots and garlic in a blender with the ½ c. water then add to spaghetti sauce along with the 1 C. water and the milk.
In a 10”X15” lasagna pan ladle enough sauce to cover bottom of pan. Add a layer of pasta, sprinkle heavily with mixed cheeses and repeat layers until all ingredients are used, reserving cheese for top layer. (You may not need all the pasta, 1# is a little to much) Bake covered at 350 degrees for 30 minutes. Remove foil and bake at 325 degrees another 25 minutes or until set. Let cool for 15 minutes before serving.
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