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. 

 
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:

 
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). 

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

  
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.