Of course, I don’t think it is possible for me to not like a lasagna, but the bonus with this recipe is that it is healthy. I wish that the photo we just took showed the beautiful, green spinach a little more.
(This recipe was taken from Tosca Reno’s The Eat-Clean Diet Cookbook.)
- 2.5 quarts water
- 4 Tbsp extra virgin olive oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, passed through a garlic press
- 3 ribs celery, trimmed and chopped
- 2 carrots, peeled and chopped
- 2 cups sliced mushrooms — button, shitake, Portobello, and/or other favorite
- 1.5 Tbsp low-sodium tamari
- freshly ground pepper
- 4 cups fresh spinach
- 1 lb dry lasagna noodles — look for nutrient-dense pastas made from tomato, spinach, kamut, spelt, etc. (I used whole wheat)
- 2 cups tomato sauce (I cheat here and use 3 cups of Prego’s Italian Sausage spaghetti sauce which is not “eat-clean” per se, but it is just so yummy, I like the extra protein, and I fear dry lasagna. Please be aware in the The Eat-Clean Diet Cookbook, there is a lovely, healthy recipe to make an eat-clean sauce for this lasagna).
- 2.5 cups nonfat cottage cheese
- 6 cups grated low– or nonfat mozzarella cheese (I only used 4 cups, and the dish was still delicious)
- 1.5 cups goat cheese
- Preheat oven to 375 degrees. In a large skillet heat olive oil over medium heat. Add onion, garlic, celery, and carrot. Cook 5 minutes until vegetables become soft. Add mushrooms and saute for another few minutes. Stir in tamari, pepper, and spinach. Let spinach wilt.
- In a large saucepan bring 2.5 qts of water to boil. Pour a little olive oil into the water to prevent noodles from sticking. Add lasagna noodles and cook al dente. Drain noodles and run them under cool water.
- Spread 1/2 cup or more of tomato sauce on the bottom of a lasagna pan that’s been coated with nonstick cooking spray. Place a single layer of noodles on top. Spread 3/4 cup cottage cheese on top of lasagna noodles along with 1.5 cups mozzerella cheese, 1/2 cup goat cheese and one third of the spinach and vegetable mixture. Repeat the layers until you run out of ingredients. End with tomato sauce on top.
- Bake in hot oven for 35 minutes. Sprinkle more grated mozzerella cheese on top and return to oven for another 5 minutes. Remove from heat and let sit for 20 minutes before cutting and serving (Fat chance of that happening). Do not skip this step (I’m part Sicilian; I’m not waiting). It is much easier to cut set lasagna (Well, this was definitely the case when I went back for seconds).