Updated:Apr 16,2014






8 servings

About $3.27 per serving

1 tablespoon extra virgin olive oil
4 garlic cloves, minced or 4 teaspoon from the jar
1 small onion, chopped
1½ cup kale (about 3 leaves, stems removed), chopped into ½ inch pieces or 1 ½ cup fresh-frozen spinach or 3 cups fresh spinach, packed tightly, stems removed
2½ cup eggplant or summer squash, (about 1 small eggplant or 2 squash) diced into ½ inch pieces
1½ cups tomatoes, diced or 1 (14.5 oz.) can no salt added diced canned tomatoes
1 pound extra lean ground beef or turkey, 95% lean or more
2¼ cup white mushrooms, sliced
1 cup low-sodium or no salt added Cannellini beans (or any white bean), drained and rinsed
3 tablespoons red wine vinegar
1 tablespoon no salt added tomato paste
1 (8 oz.) can no salt added tomato sauce
½ teaspoon crushed red pepper
2 teaspoon dried herbs, salt-free Italian blend, divided
¾ teaspoon black pepper, divided
9 sheets whole grain lasagna noodles
½ cup low fat ricotta
½ cup low moisture, part skim mozzarella, shredded

  1. Preheat oven to 350° F.
  2. Cook lasagna noodles according to package directions; omitting salt, butter and oil.
  3. In a saucepan, heat oil. Add garlic and onion and cook over medium heat for about 4 minutes. Add kale (or spinach), tomatoes and eggplant (or squash) and pepper and cook 3 minutes. Turn up heat to medium-high, add ground beef or turkey and cook until meat browns slightly and liquid is absorbed. Add mushrooms, beans, vinegar, tomato paste, and tomato sauce. Stir in red pepper flakes, 1 teaspoon dried herbs, ½ teaspoon of pepper. Simmer for 15 to 20 minutes, stirring occasionally.
  4. Mix together mozzarella and 1 teaspoon dried herbs.
  5. In a 9x13 ovenproof dish, place 3 lasagna sheets, one third of lasagna filling and half of ricotta in small clumps. Repeat placing the lasagna sheets, filling and ricotta step. Top with 3 more lasagna sheets, remaining filling and top with mozzarella mixture. Bake for 30 minutes.

Cooking Tips: This can be made ahead and frozen or leftovers can be frozen and served again another time. Bake at 350° F degrees for 30-45 minutes, until lasagna is bubbly and cheese is melted.

Vegetarian Option: Substitute meat with an extra cup of beans.

Per serving:
Total Fat7.5 g
Saturated Fat2.5 g
Trans Fat0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat3.0 g
Cholesterol 39 mg
Sodium129 mg
Carbohydrates37 g
Dietary Fiber7 g
Total Sugars5 g
Protein 24 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit

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