Lightened Up Lasagna

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…

not this again

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!)

Serves 12
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The Sauce
  1. 1.5 lbs extra lean ground beef (or turkey...or a meat substitute!)
  2. 2 cups 100% natural tomato sauce
  3. 2 x 15 oz cans of diced tomatoes
  4. 1 can of tomato paste
  5. 1 small diced onion
  6. 3 cloves of garlic
  7. 1 Tbsp oregano
  8. 1 Tbsp basil
  9. 1 Tbsp Italian seasoning
  10. 2 Tbsp sugar (or a sugar substitute)
  11. Dash of pepper
The Lasagna
  1. 1 Container of light ricotta cheese - 490 g
  2. 3 Tbsp of egg whites (or one whole egg)
  3. 3 Tbsp of fresh parsley
  4. 3/4 bag of Daiya Mozzarella Shreds
  5. 1/3 cup of mozzarella cheese (you could easily use the whole bag of Daiya instead of adding regular mozza)
  6. 1 box of Tinkyada Lasagna Brown Rice Pasta (I used about 10 noodles)
  1. Preheat oven to 350F.
  2. In a frying pan, brown hamburger and drain.
  3. Meanwhile, cook the lasagna noodles according to directions, until el dente (slightly under cooked).
  4. 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.
  5. In a medium mixing bowl, combine ricotta, chopped parsley and egg, set aside.
  6. Once the pasta is cooked, using a 9 x 13 pan, start layering.
  7. Add about 1/3 the sauce in the bottom, add a layer of noodles, then half the ricotta mixture, half the cheese and repeat.
  8. 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.
  9. Let it cool before slicing and serving.
  1. Keep leftovers refrigerated.
Nutritional Information
  1. 286 Calories, 31g Carbs, 9g Fat, 22g Protein, 8g Sugar, 597mg Sodium
The Happy Health Freak
It may not be completely dairy/red meat-free, but it was a compromise and it was pretty delish đź™‚ Do you have a partner that doesn’t always want to follow your health-freak regimes? How do you compromise?

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