Power Green Lean Lasagna

Recipe courtesy of Nourish RDs and Recipe Redux


The combination of the sautéed mushrooms with ground beef blend together to create a lighter version of lasagna. This version is so easy to make, satisfying, and so perfectly imperfect.

Serves 6-8


2 cloves garlic, crushed
½ cup onion, chopped
½ pound pasture-raised lean ground beef
3 cups tomato sauce
2 teaspoons oregano
2 cups crimini mushrooms, thinly chopped
4 cups of dark leafy greens of your choice (i.e. spinach, chard, kale)
2 cups reduced-fat Ricotta cheese
2 cups whole wheat pasta, cooked
½ cup freshly grated mozzarella


Preheat your oven to 375 degrees.

Place a large pot of water on high heat on the stove. Once the water begins to boil, add the whole grain pasta and cook according to the directions on the package. Drain and rinse with cold water.

Meanwhile, in a large pan, sauté the garlic and chopped onions over medium heat in the olive oil until slightly golden. Add the mushrooms, sautéing until the mushrooms soften. Add the ground beef to the onions and garlic mixture, separating the meat with your spoon, until cooked (about 7 minutes). Add the tomato sauce and oregano, stirring occasionally. Reduce the sauce to a simmer on the stove.

While the sauce is simmering, in a separate large bowl, combine the leafy greens with the ricotta cheese.

Time to assemble! In a 9 x 13 inch casserole dish, place the cooked pasta on the bottom, top with the ricotta and green leafy mixture, and then top with the mushroom, beef and tomato sauce. Top with the mozzarella cheese.

Bake in the oven for about 20-25 minutes.


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