Lasagna but L I T E.
I remember the first time I had lasagna, it was when I was playing at my neighbor's house when I was a kid and his mom sat us down in the basement and fed us these gobs of carby, gooey cheesy pasta. I thought lasagna was the funniest word but also the tastiest of society's creations.
Gobs of pasta aren't in my usual repertoire anymore, but I still like to enjoy pasta here and there but without all the cheese and wheat! This recipe substitutes Greek yogurt for ricotta, and a lentil-based lasagna noodle for a boost of protein - 1 serving of this recipe has 8g! Interestingly, I recently read an article discussing the relation between lasagna as a traditionally Ethiopian and Eritrean food, due to their colonization by Italy. I haven't tried these versions of lasagna, but when I do you can find my recipe write-up on the blog!
- 1 medium onion
- 2-28oz cans of whole peeled tomatoes
- 10 mushrooms
- 2 cups of mixed greens (we used spinach + arugula)
- 32oz plain Greek yogurt
- 1-7oz box of lentil lasagna noodles (we used Explore Cuisine)
- Garlic to taste
Makes 2 lasagnas, 9 servings per lasagna
- In a 8x8 inch glass baking dish, add 1/4 cup layer of tomato sauce
- Add a layer of chopped onion, mushrooms and greens
- Add a layer of 2 noodles, side by side
- Add a layer of Greek yogurt - about 2 tablespoons - and garlic seasoning on top
- Repeat these layers and build up to the top of the baking dish
- Finish with a layer of tomato sauce - or else noodles will dry out and crisp
- Bake at 350F for about 30 minutes
Nutrition Info (1 serving): 88 calories, 11g carb, 0.47g fat, 8.39g protein, 2.56g fiber, 90.6mg sodium, 499mg potassium