This clean eating lasagna is not packed with obscure veggies, fancy cheeses, or other ingredients that will leave you combing the aisles of the grocery store for hours. Don’t get me wrong, I love swanky lasagna, the more types of cheeses and veggies the better! Sadly, I am in the minority in this house. My boys want MEAT, stringy blobs of cheese, and traditional flavor!
I aim to please.
Lasagna doesn’t fall under the category of “classic health food,” but with a few simple swaps I was able to take our favorite lasagna recipe and make it fit into our clean eating lifestyle. Keep in mind, clean eating doesn’t mean low calorie. It means free of ingredients that aren’t real food.
The biggest change was foregoing store bought pork breakfast sausage and making my own “turkey breakfast sausage” instead. I also swapped out regular noodles for 100% whole grain lasagna noodles. If your children are more evolved than mine, you could even use zucchini slices and forego noodles all together!
Time Saving Tips and Tricks
Make Ahead – Assemble lasagna and cover with plastic wrap. Do not bake. It will keep in the fridge for up to 3 days. When you need it, allow it to come to room temperature on the counter, and then bake it according to recipe directions.
Frozen- Assemble lasagna. Place a piece of plastic wrap directly on the top of the lasagna. Cover lasagna pan tightly with clear wrap. Store in freezer for up to 1-2 months.
- Thaw lasagna is the refrigerator over night. Remove from fridge 1 hour prior to baking, and allow lasagna to come to room temperature. Bake according to recipe directions
- Lasagna can be cooked straight from the freezer. Plan to double cooking time.
- 1 lb ground turkey breast
- 1½ tsp salt divided
- ½ tsp black pepper
- 1 tsp sage
- 1 tsp thyme
- ¼ tsp rosemary
- ¼ tsp red pepper flakes
- 2 lb ground beef grass fed/organic recommended
- 3 garlic cloves
- 28 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 5 TBS tomato paste
- 1½ tsp oregano
- 1 Tbs olive oil
- 1 box 100% whole wheat lasagna noodles
- 20 slices of mozzarella cheese
- ¼ cup fresh basil
- ¼ cup flat leaf parsley
- 1½ cup cottage cheese
- 1½ cup ricotta cheese
- 1 cup grated parmesan, divided
- 2 eggs beaten
- In a large mixing bowl, combine 1 tsp salt, ½ tsp pepper, sage, time, rosemary, and red pepper flakes. Stir. Add turkey. Mix until spices are fully incorporated.
- In a large skillet over medium-high heat, cook the turkey mixture, ground beef, and garlic until meat is no longer pink. Drain fat. Add diced tomatoes, tomato paste, ½ tsp salt and some black pepper. Stir. Reduce heat to low. Simmer uncovered until sauce thickens. Stir occasionally.
- Bring a large pot of water to a boil. Add 1 TBS of olive oil and a pinch of salt to boiling water. Cook lasagna noodles according to package directions. Drain and rinse noodles. Arrange noodles on flat surface so that they don't stick to one another.
- Finely chop basil and parsley. Mix. Place half in meat mixture. Pour the remaining herbs into a medium size mixing bowl. Add cottage cheese, ricotta, ½ cup parmesan, and eggs. Stir.
- Pre heat oven to 350 degrees.
- Assembly. In a 9x13 inch pan, layer lasagna noodles, creamy cheese mixture, mozzarella, and the meat mixture. Repeat pattern. Top with a heavy sprinkling of parmesan cheese. (Note: You should have enough ingredients left over from the 9x13 pan to make an 8x8 inch pan as well).
- Bake until lasagna is warmed through and the cheese is melted and bubbly. Apx. 40 minutes. Allow lasagna to cool for 10-15 minutes before cutting into squares and serving.
- This lasagna makes 1 full 9×13 pan and 1 8×8 inch pan. I usually serve the 9×13 and freeze the 8×8 for later!
- Ground Beef – look for organic, grass-fed beef. Feeling ambitious, try to buy local!
- Buy full fat cheese, and eat in moderation. It is less processed and doesn’t contain crazy additives or ingredients. Avoid pre-shredded cheese. Powdered wood pulp is used to keep it from sticking together. Ew. Instead, opt for sliced or block cheese. I compared the ingredients in 365’s block and sliced mozzarella. They were the same. I went with the slices because it allowed me to skip a lot of cheese grating!
- Diced tomatos, tomato sauce, and tomato paste should contain as few ingredients as possible and be labeled organic.
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