Clean Eating Lasagna

October 28, 2018
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I LOVE Lasagna. I have since I was little. It’s like the perfect dish on a cold fall day. Since I love it so much, it is now one of my kids favorite dishes. Since I’m always trying to make my favorite dishes a little healthier, I decided to tweak it a little more to make it completely clean. The “clean” version is missing cheese BUT I actually don’t miss it. It makes for a bit sweeter/stronger flavor and I really like it.

To make it truly clean & not overly carb heavy, I replace noodles with brown rice noodles & I use Zucchini noodles for every other layer. You’ll just need a mandeline to make the slices nice and thin. Grab my favorite one here!

I usually make two separate pans, one with cheese for my kids & one for me since adding the cheese in means it’s not a “clean” meal anymore. And sometimes, I decide, this is an “indulge” meal so I just go for it & add in the cheese.

Let’s get on with it…

P.S. One thing I think makes my food so good is the herbs & spices I use. I get them from Savory Spice Shop based in Denver, Colorado. As of yet, I don’t get anything from recommending them except for their appreciation and yours for helping you to make THE BEST food around. I have links below for some of the spices but they literally have anything you can think of and more!

1 lb ground organic turkey

3/4 lb ground organic/grass-fed beef (or you can use turkey too)

1/2 Cup onion minced

2 cloves garlic, crushed

1 Can (14.5 oz) diced tomatoes

2 Cans (14.5 oz) tomato sauce

2 Cans (6 oz) tomato paste

1/2 cup Water

1 1/2 teaspoon dried basil

1 1/2 teaspoons fennel seeds

1 teaspoon Paprika

2 teaspoons Italian Seasoning or Cantazano Herbs

1 teaspoon Kosher Salt

2 teaspoons dried parsley

1 package Lasagna noodles cooked per package directions (Here’s my Favorite)

2-4 Zucchini slices thin with a Mandeline Slicer

Optional Ingredients:

1 lb Shredded Mozzarella

16 oz Ricotta

1-2 eggs

  1. I use an instant pot to make this recipe super quickly. First, brown the ground meat in the instant pot on the sauté setting.

  2. Once the meat is browned add the onion & garlic & cook until translucent.

  3. Add in everything up to the Lasagna noodles & check the thickness of the sauce & adjust if necessary. You don’t want it overly thick BUT remember the Zucchini noodles will give off some moisture so you also don’t want it too runny.

  4. Now you’re going to use the manual setting & cook for 30 minutes.

  5. While the sauce is cooking, make your Lasagna noodles & Zucchini Noodles & Preheat the oven to 350º.

  6. Once the time is up release the pressure.

  7. If you are using the ricotta, whip the eggs & mix them with the ricotta.

  8. You’re now ready to layer your Lasagna. I alternate with 1 cup of sauce, a layer of Lasagna noodles, 1 cup of sauce & Zucchini Noodles. If you are going to add in the cheeses, layer that in too. Do that until the pan is full.

  9. Bake the Lasagna for 15-30 minutes until the top is brown.

  10. Enjoy!!

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