Tonight’s Menu: Chicken and roasted vegetable lasagna with brown rice pasta
Lasagna is a favorite for many but when made traditionally it contains a tremendous amount of fat. Having lasagna every once in a while is fine but to enjoy it more frequently try alternating fatty ingredients with healthier options. I chose to add roasted vegetables to my version to add extra flavor and nutrients, you may choose a different selection like eggplant, fennel etc. This is also a great way to use up the veggies in your fridge.
As I have mentioned in the past; I have replaced all pasta in my house with a brown rice version but this was my first time working with BR lasagna. I was pleasantly surprised as even my old italian boss wouldn’t have known the difference.
Serves 6 -7
Prep time: 50 mins. | Cook time: 1 hr.
2 zucchini
1 lg. carrot (peeled)
1 lg. red pepper
1 pkg. mushrooms (approx. 20 sliced)
1 lb. asparagus
1 tbsp. olive oil
S&P
1 lb. ground lean chicken
1 small onion (chopped)
1 lg. clove of garlic (minced)
1 tbsp. olive oil
1 jar plain tomato sauce
1 tsp. cinnamon
S&P
1 pkg. brown rice lasagna noodles (oven-ready)
1 carton of light ricotta
1 egg
5 large basil leaves (chiffonade)
2 c. skim-milk mozzarella cheese
1, 2 x 2″ piece of parmesan cheese
S&P
Set oven to 350º. Chop all vegetables and toss with oil and S&P in a large bowl. Spread onto a large baking pan covered with parchment and place in oven. Set timer for 50 mins.
Place a large skillet over medium heat. Add oil, ground chicken, onions, garlic and S&P. Let saute till cooked throughly (approx. 10 mins) stirring occasionally. When finished mix with tomato sauce and cinnamon in a medium bowl. Set aside.
In a medium bowl mix together ricotta, basil, egg and 1/2 c. of mozzarella. Season with S&P. Set aside.
When vegetables are roasted remove from oven and leave temperature set to 350º. Spray or brush a 9 x 13″ baking dish with olive oil. Start by spreading 1/3 of meat mixture in the bottom of the pan. Follow it with a layer on lasagna noodles (do not overlap). Next spread 1/2 of ricotta mixture over noodles and top with 1/2 of vegetables. Repeat layering again starting and ending with meat mixture. Top with remaining 1 1/2 c. mozzarella then sprinkle with grated parmesan. Rip off a piece of tin foil slightly longer than the pan and fold in half lengthwise and then slightly flatten once again. Position over the pan creating somewhat of a tent so the foil is not touching the cheese. Crimp at the sides to tighten. Place in oven and cook for 45 mins. Remove foil and cook for another 15 mins. to brown cheese.
Buon Appetito! xO
Lean & Luxe 