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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish (we use Jovial brand lasagna noodles). Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.

 

"I used to think I knew what love was, but here recently it has been revealed to me that what I thought was love, was actually lasagna. Still, I cling to my maxim: love is tasty."
-Jarod Kintz

The refrigerator light goes on...

Lasagna has it all: whole grains, lean meat, a little bit of cheese, and veggies all in a single dish. And it's actually better when it is leftover. It may seem like a lot of work, but the hands-on time is all of about 20 minutes. Make two so there are a lot of leftovers.

Button Mushrooms

My Mushroom Risotto recipe calls for button mushrooms because I know that these are available in almost any market. The common white mushroom doesn't have as much flavor as other mushrooms, partly because they contain so much water (about 80%). But when you saute them, the water evaporates, intensifying the flavor.


 

Lasagna



Servings = 4 | Serving size =about 2 cups

Cooking Time = 120 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers. Multiplying this recipe should be done in separate pans.

1 tsp olive oil
1 large onion (diced)
1 medium green bell pepper (seeded and diced)
1 lb mushrooms (thinly sliced)
8 ounces 95% lean ground beef
1 15 ounce can no salt added diced tomatoes
1 Tbsp no salt added tomato paste
2 cups water
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp dried marjoram leaves
1/4 tsp dried tarragon leaves
2 tsp Worcestershire sauce
8 ounces whole wheat or gluten-free lasagna noodles
8 ounces sliced provolone cheese

Healthy Lasagna Recipe from Dr. Gourmet
Place the olive oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes. Stir frequently.

Add the green pepper and cook for 2 minutes. Stir frequently.

Add the mushrooms and cook for about 5 minutes. Toss frequently.

Add the ground beef, tomatoes, tomato paste, water, basil, oregano, marjoram, tarragon, and Worcestershire sauce.

Stir, reduce the heat, and simmer for about 30 minutes until the sauce is thick.

Preheat the oven to 325F.

Line a 9 inch oblong Pyrex dish with aluminum foil.

Place 1/4 of the meat sauce in the bottom of the pan.

Add a layer of lasagna noodles (use 1/2 of the noodles).

Place 1/4 of the meat sauce on top of the noodles.

Top with 1/2 of the cheese and then 1/4 of the meat sauce.

Top with the remaining lasagna noodles and then the remaining meat sauce.

Cover with aluminum foil and bake for 30 minutes.

Remove from the oven and top with the remaining cheese, then bake for 10 minutes.

Serve.

Nutrition Facts

Serving size = about 2 cups

Servings = 4

.

Amount Per Serving

Calories 521 Calories from Fat 137
  % Daily Value
Total Fat 15g 24%
    Saturated Fat 9g 33%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 66mg 22%
Sodium 589mg 23%
Total Carbohydrates 64g 18%
    Dietary Fiber 9g 31%
    Sugars 7g  
Protein 38g  
Vitamin A 12% Vitamin C 82%
Calcium 54% Iron 37%
Vitamin K 14 mcg Potassium 1200 mg
Magnesium 143 mg