In honor of Heart Health Month, we’re sharing a heart-healthy recipe that’s sure to be a crowd pleaser. It comes to us from the American Heart Association’s recipe site. This is one of their “Simple Cooking with Heart” recipes—in this case, a healthy spin on a classic lasagna recipe with veggies (what better way to get kids to eat their veggies than wrapping them in a lasagna). To find this recipe at the AHA, along with full nutrition info, click here.
Makes 8 Servings
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.
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)
3 cups fresh spinach (stems discarded, packed tightly)
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, 1/4 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
Preheat oven to 350° F.
Cook lasagna noodles according to package directions; omitting salt, butter and oil.
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.
Mix together mozzarella and 1 teaspoon dried herbs.
In a 9×13 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.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.