This lasagna. It makes me want to jump and scream with joy, I swear.
About 300kcals per serving.
One pan. ONE PAN, GUYS.
Fiber, protein, calcium, vitamins, etc.
Did I say CHEESE?
This, my friends, is what I like to call the epitome of dinner perfection. It won’t get any better than this. Unless you’re a pro at chopping veggies and manage to finish it in less than 30 minutes. Alas, I’m not. It takes me aaaaageeees to slice a single mushroom, which is, by the way, my least favorite kitchen chore. Oh well, after doing the dishes, that is. But hey, there’s no need to wash tons of pans after this one *dances with happiness*.
And the nutritional info for this? Yeah, that makes me want to dance as well. I love me some good salads, but I have to admit that this one is a nice change from all that lettuce.
(((Lettuce, I love you, but you can’t beat cheese. I’m sorry but I hope you’ll understand)))
Normally, I’m not the biggest fan of pasta, but I’ll pretty much eat anything if it’s covered in tomato sauce and cheese. And if it includes tons of veggies and ground chicken? I’m sold.
I could be hours talking about how awesome this lasagna is… though I guess you all can imagine how delicious it is just by reading the words “cheese” and “lasagna”, so I’ll talk about Christmas instead.
Because, oh yeah, it’s still Christmas here. You want to mover here, I hear? That’s fine with me. But bring cookies. Lots of them, please.
This was the day where we Spanish people got our Christmas presents (level of excitement: jumps and cries all over the room, oh presents, I like them!) and guess what I got.
It was wrapped in Peppa Pig paper. Which automatically makes my present fabulous, duh.
I got the cutest set of gingerbread man cutters, and guys, I don’t care that it isn’t Christmas anymore: they’re so adorable that I’m determined to use them. Even if that means baking gingerbread in Summer ahem.
And I got lots of pretty whimsical paper straws too.
It’s not much, I see you think. But let’s take into account that I got a wonderful ExpoDisc on the Christmas day, so I wasn’t expecting much more than that ;–) And it’s all so so so cute!
- 1 onion
- 4 cloves garlic
- 1 tablespoon extra virgin olive oil
- 550 grams ground chicken
- 1 big zucchini
- 2 red bell peppers
- 200 grams mushrooms
- 200 grams chopped tomatoes (without juices!)
- 4 cups of spinach
- 700 grams low fat tomato sauce
- 1 tablespoon ground oregano
- 1 teaspoon ground basil
- 80 grams pasta (broken lasagna noodles in this case)
- 1/3 cup low fat cottage cheese
- 125 grams low fat fresh mozzarella (1 ball)
- 3 tablespoons grated parmesan
- a handful of fresh parsley or basil
- Warm 1 tablespoon olive oil in a pan and when it's hot add minced onion and garlic and sautee for a minute until fragant.
- Add chicken and sautee until less pink.
- Add chopped vegetables and sautee for 8-10 minutes or until cooked trough.
- Add tomato sauce and spices.
- Stir to mix.
- Add broken lasagna noodles and stir for 6-8 minutes more or until noodles are cooked.
- Add slices of mozzarella on top while it's still warm so they get all melty.
- Stir in dollops of cottage cheese and top with more parmesan if desired.
- For a vegetarian version, I'd use eggplant instead of the chicken.
- Try to find a healthier tomato sauce for this. The shorter the ingredient list, the better.
- This recipe makes a lot of food, but it reheats wonderful and I'm pretty sure it freezes wells too.
This lasagna makes a ton of food, but it reheats like wonders, so I definitely recommend making the amount listed even if you’re just one person. 30 minutes of minimal effort will have you eating an entire week.
Coolest thing ever.
After cheese, that is.
I hope you enjoy it as much as we did at home (yes, it’s even picky-eaters approved!) if you give it a try.
Have a nice week,