Every week when I make a meal plan prior to grocery shopping I ask Jordan what he wants, and EVERY week he says this lasagna. Neither of us are big pasta people, but there's just something about this dish that's so satisfying and cozy (haha can that word be used to describe food?? Whatever. I'm using it).
**Recipe adapted from HERE.
- 6 lasagna noodles (I used organic green lentil lasagna noodles - tastes just the same)
- 1 tablespoon olive oil or avocado oil
- 1/2 cup chopped onion
- 1 red bell pepper, chopped
- 1lb ground turkey or grass-fed beef
- 1 teaspoon red pepper flakes
- 2 teaspoons chopped garlic
- 2 1/2 cups marinara sauce (I like Muir Glen because it doesn't have added sugar)
- 1 1/2 cups shredded mozzarella, divided
- 16 oz cottage cheese (or 1 3/4 cup)
- 5 oz spinach
- 2 egg whites
- 1/4 teaspoon black pepper
- 1/4 teaspoon pink himalayan salt
- Preheat oven to 350 degrees F.
- Cook noodles according to package, until al dente (still a little firm). Remove from water and set aside.
- Heat oil on a skillet over medium heat, and saute onion and red pepper until they begin to sweat. Stir in ground turkey or grass-fed beef, red pepper flakes, and garlic, and stir until cooked through. Add marinara sauce and bring to a boil. Reduce heat and simmer for 10 minutes.
- Wilt spinach on a pan over medium high heat, and place into a separate bowl. Add in 1 cup mozzarella cheese, cottage cheese, egg whites, pepper and salt. Mix until combined.
- Spray an 8"x 8" baking dish with cooking spray, and spread about 3/4 cup turkey mixture on the bottom. Top with a layer of noodles and half of the cheese mixture. Repeat layers until everything has gone.
- Cover and bake for 45 minutes. Sprinkle with remaining cheese, and bake uncovered for 20 minutes.