For anyone who knows my husband, dairy products do not sit well with him. But Lasagna is sooooo good and I can’t imagine a lifetime without it (or him)! So I came up with a recipe that won’t make my house so, um, stinky. BONUS: by cutting out most of the cheese, it also cuts down on all of those calories.
1 Pound Ground Beef
1-13.25 oz box of Whole Grain Lasagna Noodles (cooked as directed)
1 Large Onion
1 Cup Chopped Fresh Cherry Tomatoes
8 oz washed Sliced Mushrooms
2 Cups Fresh Lettuce
28 oz Petite Diced Tomatoes, drained
8 oz Tomato Sauce
6 oz Tomato Paste
24 oz 4% Milkfat Cottage Cheese
Thyme + Rosemary to taste
Shredded Cheese and microgreens for garnish
- Preheat oven to 350*F.
- Start by browning the ground beef, seasoning with thyme and rosemary.
- When meat is almost done, add onions, fresh chopped tomatoes and mushrooms and continue cooking.
- When the onions are almost translucent, add lettuce, can of petite diced tomatoes, tomato sauce and tomato paste. Cook until lettuce is limp.
- Grease pan with Olive Oil, Coconut Oil or the like and start with your first layer of 3 lasagna noodles.
- Top noodles with cottage cheese and a generous spoonful of the beef mixture.
- Continue layers starting with noodles until all the noodles are used OR your pan gets too full. Save a little bit of the beef mixture to use on top of the final layer of noodles.
- Bake for 25-35 minutes and top with desired amount of shredded cheese and microgreens (these aren’t a must, but I get fresh, nutritious micrograms delivered to my house weekly and I LOVE using them as garnish on EVERYTHING…but for real, if you are in the Virginia Beach area, check out My Neighborhood Harvest).
Side note: I had 6 leftover, cooked lasagna noodles that now I have no idea what to do with. Probably going with a smaller box of noodles next time around…