Healthy Beef Lasagna

Healthy lasagna seems like an oxy-moron, but this recipe really does sit on the healthy side.  Plus it's delicious and filling! 

Cook pasta al dente per package instructions .  Drain well, then lay out on wax paper to prevent sticking.

Heat a large non-stick skillet over medium high heat.  Add beef and cook until it's no longer pink.  Transfer to a plate and discard any fat remaining in skillet.

Add oil to the skillet and over medium high heat add mushrooms and cook until they begin to brown.

Stir in the meat, 1/2 teaspoon salt, and 2 cups of marinara sauce.  Simmer for two minutes.

Combine ricotta, spinach, egg, nutmeg and 1/2 teaspoon salt and pepper in a bowl.

In a 9x13 inch pan spread one cup of the marinara into the dish.

Top with a layer of lasagna noodles, touching but not overlapping.

Spread half of the ricotta mixture on top. 

Add another layer of noodles and half of the beef mixture.  Repeat with another layer of noodles, then remaining cheese mixture; layer of noodles, and remaining beef mixture.  Finally one last layer of noodles.

Top with one cup of marinara and sprinkle with grated Parmesan and mozzarella cheese.  Cover loosely with foil and bake at 375 degrees F for 45 minutes.  Uncover and bake 15 minutes longer.

Remove from the oven and let sit for around 10 minutes, then serve.

The mixture of beef and mushrooms with the spinach was delicious.  I've never put mushrooms in lasagna before but it added a lot of rich flavor.  I used low fat mozzarella and Parmesan cheese, and couldn't taste the difference.  This is a great dish to make for a group of people as it serves many and you'll be hard pressed to find someone who won't like it!



Healthy Beef Lasagna

12 oz whole grain lasagna noodles

8 oz lean ground beef

2 teaspoons olive oil

8 oz portobello mushrooms, chopped

4 cups marinara sauce

1 container part skim ricotta

10 oz frozen chopped spinach, thawed and drained well *I used fresh

1 large egg, lightly beaten

pinch of ground nutmeg

2/3 cup grated part skim mozzarella

1/4 cup grated Parmesan cheese

Cook noodles al dente per package directions.

Drain well, then lay out on wax paper to prevent sticking.

Heat large non-stick skillet  over medium high heat. 

Add beef and cook until no longer pink, breaking up lumps.

Transfer to a plate, and discard any fat.

Add oil to the skillet and over medium high heat add mushrooms.

Cook until they begin to brown, then stir in meet, 1/2 teaspoon salt, and 2 cups marinara sauce.

Simmer for two minutes.

Combine ricotta, spinach, egg, nutmeg and 1/2 teaspoon salt and pepper in a bowl.

Spread one cup of marinara sauce on the bottom of a 9x13 inch baking dish.

Top with a layer of lasagna noodles, touching but not overlapping.

Spread half of ricotta mixture on top.

Add another layer of noodles and half the beef mixture.

Repeat last two steps until ricotta and beef mixture is gone.

Finally one last layer of noodles and top with one cup of marinara sauce.

Sprinkle with grated cheeses.

Cover loosely with foil and bake at 375 degrees F for 45 minutes.

Uncover and bake for 15 minutes longer.

Let sit for 10 minutes before serving.

Breakfast for Dinner

I love having breakfast food for dinner; sometimes it just hits the spot!  When I saw this pancake recipe from Williams-Sonoma I thought it would be the prefect meal to do that with.  Who doesn't like creamy pancakes served with berries and powdered sugar?  No matter what time of day or night you eat these, they will be delicious.  

Preheat the oven to 250 degrees F, to keep the finished pancakes in while you cook the rest of the batter.  Place ricotta cheese in a large bowl, and add milk, egg yolks, and sugar.  Whisk to combine.  I used skim ricotta cheese, but you can use regular as well.

Add the flour, lemon zest, and 1/4 teaspoon of salt.  Fold until well blended.

In a medium bowl, combine the egg whites and cream of tartar.  Using a whisk or a handheld mixer on medium speed, beat until soft peaks form.  I made these at C's house and forgot my mixer, so this was quite an arm work out.  Still no one has noticed and asked me if I've been hitting the weights... maybe next time.  Fold the whites into the ricotta mixture with a rubber spatula until just blended.

The recipe calls for four cups of mixed berries.  I cut the servings in half which made around seven pancakes, and used fresh strawberries and blueberries.  Combine the berries and lemon juice.  Stir gently to blend and set aside.

On a griddle or frying pan over medium heat brush the surface with a thin layer of oil.  Ladle around 1/3 cup of batter onto the hot surface.  Reduce the heat to medium low and cook until small bubbles appear around the edges.

Carefully flip and cook until the other side is slightly browned.  These are a little harder to flip than normal pancakes because they don't have as much flour to keep everything together.  Also be careful not to burn them, because of the ricotta cheese they burn faster than normal.  Transfer to an oven proof platter and place in the oven to keep warm, don't cover!  Repeat until all your batter has been used.

Just before serving dust with confectioners sugar and serve with a large scoop of mixed berries.  These were so delicious.  The lemon zest and ricotta cheese mixed with the berries tasted great.  They're light, but you're filled up after eating them.  I served with a couple slices of bacon, and ate it up!  

Enjoy :)

Ricotta Lemon Pancakes

Adapted from: Williams-Sonoma, Essentials of Healthful Cooking

1 cup part skim ricotta cheese

1/2 cup milk *I used skim

3 large eggs, separated

2 tablespoons sugar

1/2 cup flour

1 tablespoon grated lemon zest

1/4 teaspoon salt

pinch of cream of tartar

4 cups mixed berries

1 tablespoon fresh lemon juice

1-2 tablespoons powdered sugar

Preheat the oven to 250 degrees F.

Place ricotta in a large bowl, add milk, egg yolks and sugar; whisk to combine.

Add the flour, lemon zest, and a little salt; fold until blended.

In a separate bowl, combine the egg whites and cream of tartar. 

Using a whisk or mixer beat until soft peaks form.

Using a spatula, fold the whites into the ricotta mixture until just blended.

In a medium bowl, combine the berries and lemon juice and set aside.

On a griddle or frying pan heat over medium heat.  

Brush the surface with a thin layer of oil.

Ladle around 1/3 cup of batter onto the hot surface, and reduce heat to medium low.

Cook until bubbles appear around the edges, around 4-5 minutes.

Carefully flip and cook the other side until brown.

Transfer to oven platter and place in the oven to keep warm. *Don't cover, otherwise the pancakes will get soggy

Repeat until all the batter has been cooked.

Just before serving dust with powered sugar and a large spoonful of berries.