Marriage is all about compromise right!? At least that’s what people tell me. So when I told Wayne I was going to make gluten-free, dairy-free lasagna with turkey instead of beef, he pretty much looked at me like this…
Poor Dawson, probably crying over Joey again
I hate seeing him this sad so me being the awesome wife that I am, I made gluten-free, half dairy-free, half dairy, extra lean ground beef lasagna….that’s a mouth full! And so was this…
And it was only 286 calories a serving! So what did my meat, wheat and cheese-eating husband think…well he went back for seconds, so I’m sure that means it was alright! Here’s the recipe: (Sorry I don’t have any pics of the cooking process but my kitchen was a disaster!)
Lasagna
2016-09-12 09:06:08
Serves 12
The Sauce
- 1.5 lbs extra lean ground beef (or turkey...or a meat substitute!)
- 2 cups 100% natural tomato sauce
- 2 x 15 oz cans of diced tomatoes
- 1 can of tomato paste
- 1 small diced onion
- 3 cloves of garlic
- 1 Tbsp oregano
- 1 Tbsp basil
- 1 Tbsp Italian seasoning
- 2 Tbsp sugar (or a sugar substitute)
- Dash of pepper
The Lasagna
- 1 Container of light ricotta cheese - 490 g
- 3 Tbsp of egg whites (or one whole egg)
- 3 Tbsp of fresh parsley
- 3/4 bag of Daiya Mozzarella Shreds
- 1/3 cup of mozzarella cheese (you could easily use the whole bag of Daiya instead of adding regular mozza)
- 1 box of Tinkyada Lasagna Brown Rice Pasta (I used about 10 noodles)
Instructions
- Preheat oven to 350F.
- In a frying pan, brown hamburger and drain.
- Meanwhile, cook the lasagna noodles according to directions, until el dente (slightly under cooked).
- Saute onion in a large pot, then combine tomato sauce, diced tomatoes, tomato paste, garlic, spices, sugar and add hamburger back in. Bring to a boil then let simmer for at least 20 minutes.
- In a medium mixing bowl, combine ricotta, chopped parsley and egg, set aside.
- Once the pasta is cooked, using a 9 x 13 pan, start layering.
- Add about 1/3 the sauce in the bottom, add a layer of noodles, then half the ricotta mixture, half the cheese and repeat.
- Cover with foil and bake in oven for 30 minutes. You can take the foil off near the end and let the cheese get bubbly and brown.
- Let it cool before slicing and serving.
Notes
- Keep leftovers refrigerated.
Nutritional Information
- 286 Calories, 31g Carbs, 9g Fat, 22g Protein, 8g Sugar, 597mg Sodium
The Happy Health Freak http://thehappyhealthfreak.com/
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