lasagna Archives - hungry and fit

Lasagna. Thick noodles, layers of cheese, sauce, more layers of cheese. Comes with a side of steaming hot guilt. Oh, did I ruin it? Sorry. Yeah. Typical lasagna is heavy, full of lots of cheese, meat, and white starches. Hey, that’s totally fine in moderation, I’m all for it. However! I have discovered (thank you, American Heritage Cooking) a wonderful guilt-free whole-wheat vegetarian lasagna. Before you turn your nose up, IT TASTES GOOD. It tastes good by my standards, it tastes good by HUNGRY’S standards. That’s when you know it’s good. He takes his cheesy pastas seriously and I kid you not when I would catch him continually digging into the dish of lasagna heaven. I could eat this lasagna without feeling like a ball of cheese after who needed to be rolled to bed. I ate it, I felt great, and then I ate it the next night.

Aside from the healthiness, I was worried about the difficulty. I don’t think I had ever made lasagna before on my own. But really, the hardest part was chopping up the vegetables! So yeah, not too bad. It’s just layers. Layers of the best stuff of life. So yeah, let’s dig in.

The weather is getting colder (I actually saw little baby snowflakes today!) and the body wants warm food. What better to have on a cold night than a steaming plate of lasagna. Great comfort food with plenty of nutrients. This one has less fat than the average lasagna because you aren’t using ricotta. AND it’s whole-wheat! Can’t beat that. I got the recipe from here and then adapted it. Alright, let’s get to it.

Proved to be a wonderful dinner

Prep Time: 15 minutes
Cook Time: 50-70 minutes

Ingredients

8 oz box whole-wheat lasagna
9 oz frozen spinach
3 eggs
1/2 cup powdered Parmesan
3 cups low-fat cottage cheese
a few fistfuls shredded mozzarella
2 cups red sauce of your choosing

Directions

Cook your whole-wheat lasagna until it is just al dente
Preheat oven to 325 degrees F
Grease up a glass baking dish
In a bowl, mix the eggs, cottage cheese, and Parmesan cheese

Cheeeeeesayyyyy

Alright, now it’s time to layer this puppy up! Start by laying down the foundation: the first few pieces of lasagna so it covers the bottom of the baking dish
Next comes the spinach. Lay about half the spinach that you have on top of the noodles, somewhat evenly.

Place another layer of lasagna noodle. Then pour all of the cheese mixture on top of that

Then put a little bit more spinach on top of the cheese mixture. And then another layer of lasagna noodle!
We’re almost there, guys! Now spread the top of the noodles with your tomato sauce and then sprinkle the mozzarella on top.

Now it’s ready to bake! Put it in the oven for between 50 to 70 minutes. Mine took around 60. A good way to tell if it’s done is when the cheese on top is slightly browned. Another way to tell if it’s cooked all the way through is to stick a knife through the bottom and count to ten. If the knife is hot, then you’re good to go!

Chris’ protein shake behind it…

This was a wonderful dinner. Perfect with salad or some kind of greenery–and don’t forget the red wine! It doesn’t leave you feeling too heavy since it’s a bit less fat than the normal lasagna. And we had leftovers for like 2-3 days! I’m always happy because it means packing lunches are easy! Use this recipe to stay hungry and fit!