Now that I’m finishing up round 2 on the 21-Day Fix it’s starting to seem less like a “diet” and more like a life style change. It’s very exciting for me to see these changes in not only my eating habits, but my husband and kids as well. Since we’re eating cleaner, lighter, and healthier, its time for us to start fixing our normal dinner recipes for the long run.
We have family coming in from out of town, and my go to meal for gatherings is lasagna. What could be better? Lasagna feeds a lot of people, isn’t too much effort and it doesn’t cost too much. Unfortunately, my go to lasagna recipe isn’t fix approved. It’s loaded with carbs, carbs and more carbs. With a side of Italian bread and… you guessed it, carbs. What better meal to fix than lasagna!
21-Day Fix Lasagna
1 lb. – Turkey sausage (sausage adds extra flavor, you can use ground turkey)
1 container – Low Fat Ricotta Cheese
1 – Egg
2 cups – Italian Cheese
4 cups – Fresh Spinach
1 jar – No Sugar/No Salt added sauce
1 package – Whole Wheat Lasagna Noodles
2 cups – Button Mushrooms (Not Shown)
Start boiling lasagna noodles (according to package directions)
Brown sausage in a skillet, drain
Heat spinach and mushrooms in a skillet until wilted but not cooked
Combine egg and ricotta cheese in a small bowl, set aside
Start assembling lasagna –
- I start with a little sauce at the bottom, then add a layer of cooked noodles
- Spread the ricotta/egg mixture on the noodles (the egg helps the ricotta spread easier, you could do without the egg if you’d like)
- Spread a thin layer of sausage
- Spread a layer of the mushroom and spinach
- Add a small amount of sauce over top
- Sprinkle some cheese
- Finish with seasoning: Italian and garlic powder
- Continue layering until you’re out of ingredients (usually I can get 5 layers)
- Top layer of lasagna should be remaining sauce and covered with cheese. Sprinkle with desired amount of seasoning.
- Cover with foil (Tip: spray foil with PAM so it doesn’t stick to the cheese)
- Bake in the oven at 400 degrees for 35 minutes.
- Remove foil and bake an additional 10 minutes until cheese is golden brown and bubbly.
I served one green container of lasagna, added carrot sticks and natural applesauce as sides for dinner. This lasagna makes a lot of food! It makes approximately 12 green container servings, which leaves lunch for a few days. You could easily meal prep with this lasagna each week! Tip – it freezes really well! Wrap left overs in foil, and then add into a freezer bag. Remove from freezer the night before and reheat (400 degrees for 20 minutes – covered, or in the microwave until desired temperature is reached.)
Container count: 2 – Green (spinach, sauce, mushroom and carrot sticks on side),
1.5 – Red, 1 – Yellow, 1 – Purple (applesauce on side)
How do you “fix up” your favorite recipes? Share in the comments below.