Vegified Lasagna

Hello Friends!

Hey it's Valentine's Day!

I definitely should be studying for my Statistics test that's today, but I'd much rather share a beloved recipe with you.

I'm also on a bit of a runner's high after covering nearly 6 miles last night with the roomie and a couple of new friends.  It was the most gorgeous Nebraska day out and the view we had running around the lake at just the perfect elevation where we could see the pink sun setting against the bare wintry trees...sigh.

Let me tell you, I am always amazed at the things God has created for us to enjoy.

Back to the recipe.

I've made this base recipe quite a few times, but I'm very happy with the way this version turned out.  I even tested it twice before revealing it to you guys!  That makes me feel like a pro like Jenn from Peas and Crayons or any of the other diligent food bloggers who actually tests and modifies their recipes.  I pretty much make things and if they turn out deliciously, I've snapped photos of them (and if I remember) I share them with my lovely readers here.

Lasagna can be quite the task, but it's kind of fun to make it with someone, thus revealing this treasure on Valentine's day. :)

You can also do all the prep work and bake it a different day.  I did this the last time and it worked out quite nicely.

Vegified Lasagna

by Amanda @ Diary of a Semi-Health Nut

Prep Time: 60 minutes

Cook Time: 55 minutes

Keywords: bake stove top entree

Ingredients (8-10 servings)

• 1 jar (24 oz) Traditional Prego Sauce
• 1 jar (14 oz) Prego Pizza Sauce
• 1 pound ground chicken
• 1 cup water
• 1 cup chopped sweet peppers
• 1 handful spinach
• 1 + 3/4 cup cottage cheese
• 2 eggs
• 2 cups Italian grated cheeses (Parmesan, mozzarella, etc)
• 1 tsp oregano
• 1 tsp basil
• whole wheat lasagna noodles (8 total)

Instructions

Brown ground chicken. Drain fat.

Add sauce, water, oregano and basil and bring to a boil then remove from heat. This is your "red sauce."

In a bowl, mix together the "white sauce": cottage cheese, eggs, Italian cheeses.

Puree peppers in a food processor then add spinach and puree together. You can add this mixture to the red sauce or put on the top of the lasagna at the end.

Preheat oven to 350*F (unless you are baking a different day, if you are, you can cover and refrigerate for a couple days).

Start the lasagna layering: In a 9x11 pan, add 1 cup red sauce to the bottom of the pan. Place two lasagna noodles on top. Add 3/4 cup red sauce and spread so that sauce is touching all corners. Add 1/2 cup white sauce on top of that and spread as evenly as possible. Repeat this for each layer. If there is extra red sauce, make sure all corners and edges are covered. Add the peppers and spinach on top if you didn't add them to the sauce. Sprinkle extra cheeses on top.

Cover in aluminum foil and bake 45 minutes. Uncover and bake an additional 10 minutes or until bubbly. (If baking after taking lasagna out of the fridge, add 5 minutes to each bake time.)

Powered by Recipage

What I love about this lasagna is that it's actually pretty healthy, as long as you can stick to a reasonable portion. Whole wheat noodles, pasta sauce made from tomatoes, additional veggies added and cottage cheese, which is high in protein and calcium but low in calories.

Here are some treats you might enjoy with this delicious and sneakily healthy dish.

Semi-Healthy Cookie Bars (along with a slightly embaressingly cheesy post)

Raspberry Craisin Chocolate-Dipped Cookie

Valentine's Day Cake Pops

Also check out my Lovey Dovey day board on Pinterest.

Happy Valentine's Day all!

Amanda aka Semi-Health Nut

Even if you don't have plans with a special someone, you can still focus on LOVE today!  Join my Love Challenge!

Linking up to: