Whole Wheat Lasagna

 Whole Wheat Lasagna

Lasagna is usually not a dish that comes to mind when thinking of healthy meal ideas. It’s normally heavy, filling, and generally speaking, you don’t want to move after a helping.

But there’s always a way to adjust a recipe to make it a bit more healthy, and lasagna is no exception. This whole wheat lasagne still has the delicious, full taste but doesn’t anchor you to the couch for the next several hours.

This recipe does take several moving parts and time, but it’s well worth the work and gives you plenty of leftovers. 

Meat Sauce: 1 lb ground beef, 1 lb ground sausage, 24 ounce jar of Organic Tomato Sauce, half of a diced onion,  cut up mushroom halfs, 

Grease pan with olive oil. After a few minutes of heating, add onions and mushrooms. Give time to brown. In a separate bowl, mash together sausage and ground beef, adding oregano, thyme, salt, pepper, and whatever other spices desired. Add to pan and allow time to brown. Add tomato sauce. Mash meat with spatula to decrease lumps. 

 Meat Sauce
Noodles: Boil water in a large pot. Add whole wheat lasagna noodles. Periodically move noodles around so they are throughly cooked.  Your workstation should be a bit crowded like below:

Lasagna Stove Top 
Cheese: tub of ricotta cheese from skim milk, bag of shredded mozzarella, two eggs.

Crack both eggs in large bowl and mix. Mix in ricotta and then add mozzarella. Add oregano, salt and pepper. 

Layering: After noodles have strained and cooled, begin the layer process. Place some tomato sauce at the bottom of the  lasagna pan. Add layer of noodles, followed by meat sauce, then cheese, and repeat once again. The final top layer should be of noodles. Add desired amount of cheese on top (we’ve kept it light here). 

Lasagna, pre-oven 
Cover pan with tin foil. Bake for 30 minutes 360. Once done, remove foil and broil for 10 minutes.

 Lasagna 
You’ll find that the final product is still filling, but the whole wheat pasta (along with portion control) gives it less of a heavy feeling and won’t leave you feeling like something is sitting in your stomach. 

Stuffed Mushrooms

chickmush

After a while, even the most flavorful dish begins to warrant an audible sigh when the Tupperware lid is peeled off. But, to avoid ending up in the fast food window line around 12:15pm, its important to get creative with what you have. Pictured above are stuffed mushrooms, featuring the leftover Middle Eastern Chicken with some bell peppers, onions, and cheese. Any veggies that you are eager to use before they spoil can essentially be used as a “throw in”.

Stuffing- sautee leftover chicken with bell peppers, onion, and the extracted inside of the mushrooms. The chicken is already cooked, so only about 5 minutes or so is all it will take.

Mushrooms– after removing the stem and inside of the button mushrooms, lightly season with salt, pepper, and a bit of olive oil. Fill inside with cheese and chicken/veggie mix from above. Cook for about 15-20 minutes at 350°.

The mushrooms go very well over rice or quinoa, or just by themselves as an appetizer. Enjoy!