SAY NO TO 'CARBOCIDE'! Chicken, Roast Vegetable and Ricotta Whole Grain Lasagna

There are some comfort foods I just can't live without! Some of my earliest childhood memories are of my family sitting around the dining table digging into my Mum's decadent lasagna. Cheesy béchamel sauce and rich Bolognese, layered between multiple layers of pasta, all topped off with a thick layer of melted cheese. One slice of this awesomeness would leave you belly up on the couch for hours after, but somehow I recall sneaking back to the fridge for an extra piece, after the bloating had subsided. Let me tell you, it tasted just as great the second time around! 

Unfortunately if you want to stay slim and avoid that horrible 'CARBOCIDE' feeling as well as the added guilt that follows, then gorging on the traditional full fat and full carb lasagna probably isn't for you! 

I have a tasty alternative that will have you saying NO TO 'CARBOCIDE' and UNWANTED CALORIES and YES TO DELICIOUSNESS and THE HOT BODY YOU WANT! I promise you, you will LOVE this LOW FAT, LOW CARB, FULL FLAVOR recipe so much that you'll never eat regular lasagna again!

CHICKEN, ROAST VEGETABLE, and RICOTTA WHOLE GRAIN LASAGNA 

INGREDIENTS

750 g       Chicken or Turkey Mince

800 g       Canned Diced Tomatoes

2             Onions, diced

2 cups      Mushrooms, chopped

3 cloves   Garlic, minced

1 TBS       Dried Oregano

1 tsp        Fennel Seed

1 tsp        Red Pepper Flakes

1 cup       Red Wine

               EVOO

               S + P

2 large     Eggplant, sliced thinly lengthways

1              Butternut Squash, thinly sliced

2 cups       Fat Free Ricotta

1 pack      Frozen Spinach, thawed

1 bunch     Fresh Basil, chopped

1              Egg
200 g        Whole Grain Lasagna Sheets

1 cup        Low Fat Mozzarella Cheese, grated

1 cup        Parmesan Cheese, grated

METHOD

1 ~ Preheat oven to 400 degrees F (200 degrees C).

2 ~ Place slices of eggplant and squash flat and singularly layered on sheet pans. Season with a little S + P and drizzle with a little EVOO. Roast in oven for 10 minutes on each side and remove. Reduce oven temperature to 375 degrees F (180 degrees C).

3 ~ Saute onion in a little EVOO over medium heat until transparent. Add garlic and mince chicken or turkey to pan and cook for approximately 10 minutes until the meat is browned. 

4 ~ Add mushrooms and saute for another 5 minutes.

5 ~ Add diced tomatoes, red wine, oregano, red pepper flakes, fennel seeds and a little salt and pepper and simmer for 20 minutes on low heat. (if the sauce becomes a little dry add a water as needed)

6 ~ In a bowl blend ricotta, basil, spinach, egg and a little S + P.

7 ~ Spread 1/3 of the meat sauce on the bottom of a 9 inch x 13 inch heavy based lasagna pan. Top with 1/2 of the lasagna sheets, followed by 1/2 of the eggplant slices, 1/2 of the ricotta, 1/3 of each of the cheeses and 1/2 of the butternut squash respectively.

Repeat this layering system and top with the last 1/3 of the mozzarella and parmesan cheese.
8 ~ Cover with foil and bake in the oven for 40 minutes.
9 ~ Remove foil and bake for an extra 10 minutes until cheese is golden brown.
10 ~ Remove from oven and let rest for 10 minutes and enjoy!


The roasted vegetable layers in this lasagna add so much flavor and nutrients to this dish that you will realize the extra layers or pasta and béchamel sauce in traditional lasagna are completely unnecessary!

Happy Cooking Foodies!!!