I love lasagna.... Actually I love all pasta, all Italian food. Y'all, I married a man with lots of Italian blood in him. My last name is Italian. My body? Loves Italian food....especially my hips. You can imagine how much I've missed lasagna with my weight loss. On Caleb's birthday, I decided to splurge and have some. It was amazing....but not so healthy.
It got me thinking though....What if I could pump it up with veggies and lower the fat content? I could do that.....
I shredded one and a half cups of carrots, four stalks of celery and an onion. I sauteed them for ten minutes in a skillet with a little bit of olive oil and two tablespoons of diced garlic.
While that was cooking, I browned three pounds of ground venison. You can also use lean beef or ground turkey or even chicken.
To my veggies, I added two cans of diced tomatoes, one small can of tomato paste and two jars of spaghetti sauce. I seasoned my sauce with three tablespoons of oregano.
After the sauce simmered on medium heat for about twenty minutes, I added in the ground deer meat.
While that was simmering, I cooked my lasagna noodles. Preheat your oven to 350 degrees while they cook. After the noodles were cooked, I drained them and began layering my lasagna.
I used low fat ricotta cheese and mozzarella in my lasagna. Just throw it in the oven for 30 minutes and it's all done!
No, you cannot tell it's healthier. You can't taste the extra veggies. And you sure can't tell it has deer meat in it. I made three pans of lasagna with this. You can freeze two pans for later!