- Preheat oven to 350° F.
- Cook lasagna noodles according to package directions; omitting salt, butter and oil.
- 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.
- Mix together mozzarella and 1 teaspoon dried herbs.
- 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.
Search for the ingredient below and use the remaining amount in those recipes!
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 7.5 g
- Saturated Fat
- 2.5 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 1.0 g
- Monounsaturated Fat
- 3.0 g
- 39 mg
- 129 mg
- 37 g
- 7 g
- 5 g
- 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 heart.org/simplecooking.
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