Recipe: No-Noodle Spinach Lasagna

You guys. Holy crap. We saw this recipe Sunday morning (courtesy of the geniuses at BeyondDiet) and we looked at one another and back at the recipe and back at each other and said: WE HAVE TO.

 

For starters, all the ingredients were stuff we keep in our house anyway.

 

For seconds (?), the points for this glorious dish were only 7 PP a person.

 

For thirds: only a half hour in the oven? Ingredients that can be prepped one at a time? HOKAY YES.

 

And so, we endeavored to make this casserole.

 

Without hesitation, I will tell you it is amongst the best recipes we have ever made. Ever. In our lives. Healthy or not.

 

Now, we got “healthy” versions of the ingredients involved and that influences the points pretty dramatically. So of you’re doing that WW hustle, don’t screw around with reckless ingredient picking.

 

But anyway, here’s the recipe: enjoy!

 

(Oh, and one thing: The recipe’s title says there’s onions in it. But, um, there isn’t? Not in the recipe itself? So… there’s that.)

Ingredients:
— 1 lb ground turkey or beef
— 1 TBSP italian seasoning (for beef, we also used garlic and onion powders)
— 8 oz mushrooms, sliced (we used 16 oz, and we seasoned them with thyme)
— 1 TBSP butter (we didn’t use this at all)
— 4 cups packed fresh spinach (we used closer to 6, and really, there’s no such thing as overdoing it.. spinach cooks down so small!
— 15 oz spaghetti sauce (we got Ragu’s Light, No Sugar Added Tomato Basil sauce, and we used the whole jar. It was incredibly point-friendly. No Sugar Added sauces are your friend!)
— 1 cup ricotta or cottage cheese (we used 1% fat cottage cheese)
— 1/4 tsp garlic salt (or, if you’re Karen & Chelsea, like, a tablespoon of garlic powder and some shakes of sea salt)
— 1 cup raw cheese, shredded (we used Fat Free Mozzarella from Kraft)
— 1 egg

Steps:
— Preheat the oven to 375.
— Grab a skillet. Brown the meat and add whatever seasonings you’re using. When the meat is done, put it in a separate bowl.
— Using the same skillet (Chelsea left the meat juices in, too, to avoid using other liquids or oils or butter), saute the mushrooms until they’re tender. We also seasoned these with thyme. When they’re done, put them in their own bowl too.
— In the same skillet again, wilt the cups of spinach. Place in a bowl, or leave in the pan.
— Drain any water in the spinach and mushroom bowls/pans.
— In yet another bowl, mix the egg, the cottage cheese, and the garlic salt (and any other seasonings — we added chives).
— Grab a 2 qt casserole dish. Add 1 cup of sauce to the bottom (we did 1.5 cups on the bottom).
— Add a layer of turkey, then spinach, then mushrooms, then a layer of cottage cheese. Sprinkle with the shredded cheese and repeat the layering process a few times until you’ve got 2 or 3 layers and your ingredients are gone.
— Top final layer with whatever’s left of your shredded cheese.
— COVER THE CASSEROLE IN TIN FOIL, and bake for 35 minutes.
— Take it out after 25, remove the foil, and cook it for 10-15 more minutes until the cheese browns a little and everything is bubbly.

 

YOU WILL NOT REGRET THIS DISH.

If you’re aiming for 2 cups of lasagna a person, it makes 4 servings. Each serving: 7 PP.

 

Mind. Blown.

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