Speedy Stovetop Lasagna

Recipe #2: Speedy Stovetop Lasagna Friday March 5, 2010




Again, from sneakychef.com but altered a bit. I am definitely making this one this weekend!!



This is a 2 part recipe.





Makes: 6 servings



This has become one of my family's favorite Sneaky Chef dish. I'm thrilled because it's way easier and much faster to make than the traditional layered lasagna, which I would not normally take the time to make on a weeknight! The key here is to be inexact and trust that the result will taste just as good as "neat" lasagna that gets just as messy after the first bite anyway. As Michele, a reader, suggested above, feel free to improvise and add Orange and White Puree as well.



- 1 tablespoon extra-virgin olive oil

- 1 medium-size onion, finely chopped (about 1 1/2 cups)

- 3 to 4 garlic cloves, finely minced

- 1 pound lean ground turkey breast

- 3/4 Green Puree (see Below)

- 1 (6-ounce) can tomato paste

- 1/4 cup oat bran

- 1/2 teaspoon each dried basil and oregano

- 9-ounce box uncooked whole wheat lasagna noodles, roughly broken into strips

- 1 jar (24-26ounces) marinara sauce (no sugar added!!)

- 1 cup reduced fat shredded mozzarella



> Heat the oil over medium heat in a deep skillet or earthenware pot. Add the onions and garlic and cook until they are slightly translucent, about 10 minutes. Add the turkey or beef, stirring to break it up, and cook for about 5 minutes, until the meat is no longer red.



> In a medium bowl, combine the Green Puree and tomato paste until mixture turns brownish in color.



> Add to skillet, and stir in the oat bran, basil, and oregano. Add broken noodles on top of meat mixture, then top with tomato sauce.



> Fill empty tomato sauce jar three-quarters full of water (about 2 1/2 cups) and add to skillet. Stir to combine. Bring to boil and then reduce to simmer, cover, and cook for 30 minutes, stirring occasionally.



> Add cheese on top, do not stir again; cover for 3 to 5 minutes until cheese is melted. Serve hot.



Green Puree

Makes about 2 cups of puree This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.







- 2 cups raw baby spinach leaves*

- 2 cups broccoli florets, fresh or frozen

- 1 cup sweet green peas, frozen

- 2 to 3 tablespoons water



*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.





> If using raw spinach, thoroughly wash it, even if the package says "prewashed."



> To prepare on the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the spinach and broccoli, and steam for about 10 minutes, until very tender. Add the frozen peas to the basket for the last 2 minutes of steaming. Drain.



> To prepare in the microwave, place the broccoli and spinach in a microwave-safe bowl, cover with water, and microwave on high for 8 to 10 minutes, until very tender. Add peas for last 2 minutes of cooking. Drain.



> Place the vegetables in the bowl of your food processor along with 2 tablespoons of water. Puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree.







Carb: whole wheat lasagna noodles, oat bran

Protein: ground turkey, reduced fat cheese

Fat: EVOO

Veggies: I see lots! Green puree, tomato paste