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Tuesday, August 9, 2011


Lasagna is one of our family favorites! The spinach adds extra nutrients for you and the Greek Yogurt adds extra protein.

Whole Wheat Lasagna Noodles
1 lb Extra Lean Ground Beef or Ground Turkey Breast
1 chopped onion
jar minced garlic- around 2 tsp- depends on your taste
9oz package of frozen chopped spinach
1 5 oz container of plain Greek Yogurt
1 15 oz container of part skim ricotta cheese
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
park skim mozzarella cheese

Preheat oven to 400
Cook meat, onion, minced garlic and drain. Return to pan. Thaw spinach in microwave and then add and stir, mixing up for 3-5 min

Add tomato sauce, salt, oregano, dried basil and red pepper flakes.
Allow to simmer for 5-7 minutes

Mix ricotta cheese and Greek yogurt together

Spray dish with cooking spray and place a layer of uncooked lasagna on bottom covering the bottom of dish, add layer of ricotta mixture and sprinkle with mozzarella cheese. Cover with sauce mix- save some for top layer, add another layer of noodles and ricotta mixture and top with sauce. Sprinkle with mozzarella cheese, cover with foil and bake on 400 until noodles are done - usually around 45 min. Turn off oven and allow lasagna to sit for 10-15 minutes before serving