Lasagna is sacred in our house. We make it every year for Christmas Eve, using Shawn’s “secret recipe.” It’s expensive and fattening and totally the kind of thing that you only make once a year. Until last week, it was also the only lasagna Shawn will touch – you should have seen the look on his face when I tried to use slices of eggplant instead of noodles for some of the layers a few years ago. I was scared that there might be mutiny.
But I finally did it! After years of trying, I made a healthier lasagna that not only met his approval, but also had us fighting over the leftovers.
This lasagna is so tall that you might have trouble fitting it into the pan – you can’t really tell from the photos, but mine had an entire layer the sat precariously above the rim! Extra lean ground turkey keeps things light, but seasoning it like sausage gives it tons of flavor. Mushrooms add to the meaty flavor and provide bulk, and spinach adds a touch of freshness without making the whole thing taste too vegetable-y. Pepperoni adds just a hint of spice and a subtle flavor – you might not be able to identify it, but your guests will wonder what the secret ingredient is.
Oh wait, did I say guests? Don’t invite any, because you’ll want this all to yourself. Especially since it’s even better the second day, after the flavors have had a chance to mingle.
And to make it even better? I ate 4 slices of this in one week and lost 3 pounds. Without feeling even for a second like I was eating diet food. And that is what this blog is all about.
Approx. 390 calories, 12.5 grams fat, 33 grams carbohydrates, 4 grams fiber, 34 grams protein. 10 Points+.