Lasagna is a fan favorite at our house. But it can quickly add calories with many of the recipes out there. This recipe is not only macro friendly but made with some Gluten free products without sacrificing on any flavor!
Ingredients for 8 rolls:
8 brown rice lasagna sheets (or whole wheat lasagna)
1.25 lb lean ground beef – 94% (or ground turkey)
15 oz unsalted tomato sauce
2 chopped Roma tomatoes
1/3 cup chopped red onion
2 tablespoons oregano
1/2 tablespoon red pepper flakes (I usually shake more in there because I love spice)
1 tablespoon minced garlic
Creamy Spinach Sauce
1 egg white
1 cup 2% cottage cheese
1/2 cup part-skim ricotta cheese
1.25 cup chopped spinach
1/3 cup chopped basil
2/3 cup shredded reduced-fat mozzarella
fresh chopped parsley
coconut oil spray (I used a small scoop of my coconut oil)
Set over to 375F.
Boil whole wheat or brown rice lasagna sheets according to the instructions.
In a bowl, mix together the ingredients for the creamy spinach sauce and set aside in the refrigerator.
Spray a skillet with coconut oil (or drop in a scoop of oil), and set on medium high heet. Saute’ red onions and mushrooms with garlic. Cook until the onion has browned and turned clear.
Add the lean beef and cook. Chop with a wooden spatula as it cooks in order to break it up and make it as fine as possible.
Add the seasonings, oregano and red pepper and stir and chop.
When it’s about 90% cooked, pour in the tomato sauce and chopped tomatoes. Continue stirring until the meat is completely cooked. Season to taste with sea salt and pepper.
Evenly spread about 2 to 3 tablespoons of the creamy spinach mixture on one of the lasagna sheets. Add about 2-3 tablespoons of marinara. Roll it up and place it in a baking dish.
Pour the remaining marinara over the lasagna rolls, then sprinkle the mozzarella on top.
Cover the pan with aluminum foil, then bake in the oven for about 30 minutes.
Calories 313 | Carbs 30 | Fat 12 | Protein 23 | Sodium 494 | Sugar 1