With much ado…
Greek Yogurt Lasagna. <a href=”//www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest” data-pin-do=”buttonPin” data-pin-config=”above”><img src=”//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png” /></a>
<!– Please call pinit.js only once per page –>
I’ve only made lasagna once. It was vegetarian and from scratch, minus the “you-boil” noodles. It was good but not amazing, runny, and jam-packed with full fat cheesy richness. I’ve been wanting to try again. To make a more savory version. To make it with meat, but make it good enough to delicious without it. I wanted to make my own noodles, but I got overly intimidated by wanting the rest to be incredible. Next time, I won’t let intimidation get the best of me because now I know, I’ve got a killer thing going here that is pretty dang amazing.
This recipe is adapted from http://thepioneerwoman.com/cooking/2011/04/vegetable-lasagna/. I used no-boil, store-bought noodles, and any and all vegetables in the refrigerator, which makes it nice, because it you can truly use the veggies you like best,or use up whatever is a little wilted to make an awesome sauce. I also wanted all the vegetables to cook down and be somewhat indistinguishable (more saucy,) so I chopped things smaller than you may want. It’s all about preference, really. The biggest change to the version here, is that I replaced ricotta with greek yogurt. I heard somewhere that this was a thing. Why? Lower fat, fewer calories/cholesterol, who knows. For me, it was about dairy. I LOVE cheese, but restaurant-prepared lasagna is always too rich, too cheesy and makes me sick. Lactose isn’t my friend, so being able to eat and enjoy this lasagna was the most satisfying part. Fare warning, this recipe requires a lot of chopping. We chose to prep ingredients in the morning and build stacks of saucy deliciousness come dinnertime.
1 lb ground turkey, cooked (optional)
1/2 cup chicken or vegetable stock
3 Tbs. olive oil
2 cups onions, diced
2-3 large cloves garlic, minced
16 ounces crimini mushrooms, chopped
2 yellow squash, quartered and diced
1 zucchini, quartered and diced
1 (little) eggplant, chopped
5 kale leaves, de-stemed and chopped
2 tomatoes, diced
1/2 cup fresh flat leaf parsley, chopped
3 Tbs. fresh basil, chopped
16 oz (or more) greek yogurt- we like Fage
1 ball fresh mozzarella, shredded
3/4 cup parmesan, shredded, divided
1 24 ounce can organic crushed tomatoes
1 1/2 boxes no bake noodles (next time I’d use boiled, or make my own from scratch, because of texture)
1 Tbs italian herbs, dried
salt, pepper, chili flakes to taste
So, much like http://thepioneerwoman.com/cooking/2011/04/vegetable-lasagna/, I chopped all of my vegetables and herbs into colorful piles, to add into the pot at their respective times. I also sautéed and drained the ground turkey and had it ready too. Additionally, mix greek yogurt, 1/2 cup parmesan, two eggs, a pinch of pepper and a bit more than a pinch of salt in a bowl, and set aside. I chose to cook everything in a big stock pot, just to have less dishes to clean up. The beauty of a great sauce is that you can just let it keep simmering as you add ingredients, because the flavors just keep getting better.
Add olive oil to stockpot and turn your stovetop on medium-high
Once hot, add chopped onions and garlic- watch that these don’t burn and stir frequently for a couple of minutes
Add squash, zucchini, and kale
Sprinkle with teas. pepper, chili flakes (optional), and italian herbs
Stir, and let cook down for two minutes, or so
Add teas salt- tenderizes and pulls out the bitterness eggplant sometimes has, but also gets absorbed by the soft veggies
Continue to stir occasionally, and let veggies soften and cook down
Add fresh, diced tomotoes
Add fresh flat leaf parsley and basil
Add chicken or vegetable stock
Turn down your stockpot and let the mixture simmer- these can cook down for five minutes, or twenty, depending on how incorporated you like them. Personally, the longer and softer, the better.
Add cooked ground turkey, if using
I let this mixture simmer on low for about ten to fifteen minutes. Again, the more the ingredients have time to cook together, the more vibrant your flavors.
Add a pinch of salt and pepper
Add can of Organic Crushed Tomatoes
Stir and TASTE! add more spices if you think it needs it- I almost always add something because if it needs it now, it needs it, period.
Let simmer and thicken for fifteen minutes- or so
Next, grab a 9×13 casserole dish and set your oven to 350 degrees.
Place about 1 1/2 cups of sauce in bottom of casserole dish- this keeps the noodles from sticking to the bottom
Once you’ve put the first little layer of sauce down, place your noodles. I broke some in half to cover the gaps
Take one fourth of your yogurt, parmesan cheese, egg mixture and spread across the first layer of noodles. Be sure to seal the corners
Add a layer of mozzarella and of sauce, remember you’re repeating this two, or three more times (depending on how many layers you want) so be mindful of how you divide your ingredients
Layer until you are out of ingredients. I did four layers this time, but it’s common to do only three.
Top last layer with the last of the sauce and bit extra parmesan cheese
Because my casserole dish was SO full of deliciousness, I places a rimmed cookie sheet underneath it just in case it bubbled over. It didn’t, but better safe than cleaning the oven
Bake at 350 degrees, covered in foil, for 25 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.