Wednesday, November 2, 2011

A Little Italian: Clean Lasagna Recipe

Lasagna has always been that dish that I thought was too hard to make and never really thought twice about giving it a try. And then I did. And it was awesome. I started day dreaming about what I was going to make for dinner while in training yesterday which led to googling which eventually led to my clean lasagna. I totally winged this recipe and usually when I do this there is something I do differently the next time I make it, but honestly I think this came out just right! In B's words, "I would eat this three times a day if you would let me." :) 

-One package Mozzarella Almond Cheese
-Brown rice lasagna noodles
-One jar pasta sauce (or you can make your own if you have a favorite recipe)
-1/2 onion, chopped
-93/7 lean ground beef (turkey or chicken would work too)
-garlic powder
-one zucchini sliced
-handful of baby bella mushrooms 

Before I get in to how to make the lasagna, I want to show you the products I used. 
First the pasta sauce.

I found this at Sunflower Market and was so surprised when I looked at the nutrition facts and ingredients. It has low sugar, low fat, low calories and low sodium. The only ingredients are tomatoes, onions, extra virgin olive oil, basil, white pepper, and black pepper. That's it! This is a truly clean pasta sauce that tastes amazing. 

Here is the almond cheese I use- I got this at Sunflower as well, but I have seen it at Whole Foods too. (You can substitute a low fat Mozzarella if you prefer) 

Lastly, this is the brown rice lasagna I used- only ingredient is brown rice and it's gluten free and oven ready!

 Okay, so start by browning your onion with a dash of each of the spices listed above, then add your meat and cook until browned. Then, combine your meat with pasta sauce [at this point I did a little taste test and decided to add a touch more basil, but it's totally up to you how you want to spice up your sauce]. Then, in 9x13 Pyrex dish I spread just a thin layer of the sauce to prevent the noodles from sticking. Now it's layering time. 

You will want to layer noodles, sauce, veggies, cheese, and repeat. 

I chose mushroom and zucchini, but you can certainly choose any of your favorites! 

Once you get two layers in, stick in it the oven for about 50 minutes at 350 degrees or until the noodles are soft and the cheese begins to brown slightly. 

Then just cut and serve! 

I was honestly really surprised at how good this came out, mostly because I had no idea what I was doing :) The rice lasagna tasted just like regular lasagna and the almond cheese just like regular mozzarella. {Don't be alarmed if you try any of the almond cheese's straight out of the package and don't care for them... they taste totally different when melted. Weird, I know.} I think this is definitely one of my favorite clean dishes so far. Would I eat it if I was trying to lean out? Eh, probably not. But if you are looking for something clean that your family is sure to love, or that will kill your Italian food cravings, this is it!! Oh, and did I mention this dish is lactose and gluten free!? Ah. Amazing. 


  1. I can't wait to try this!!!!

  2. I just made this & it is DELICIOUS!!! Thanks for the great recipe!

  3. how do you feel about the Food for Life ezekiel pasta? have you tried it?


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