Who says Italian recipes can’t be healthy?! Clearly pasta has a bad rep for when it comes to calories, but here is a healthy, light, yet delicious meal to prep for your family! This healthy pasta recipe will keep you trim all year long! Keep it simple with any seasonal vegetables or make it gourmet with fancy plates… get creative!
- 8 lasagna noodles (whole wheat are best)
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 12 ounce can crushed tomatoes
- 2 ounces goat cheese
- 1/2 cup chopped sweet onion
- 1 large leek, white part only, chopped
- 1 3/4 cups sliced cremini mushrooms
- 1 bunch asparagus, cut into 1/2-inch pieces
- 2 ounces low-fat mozzarella, grated
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh basil
- 1/4 cup grated Parmesan
1. Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain, rinse and set aside. Reserve 1 tablespoon pasta water.
2. Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add the garlic; cook 2 minutes. Add the tomatoes; cook 15 minutes. Whisk in 1 tablespoon of the goat cheese until combined. Set aside.
3. Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion; saute 3 minutes. Add the leek; cook 3 minutes. Add the mushrooms; cook 10 minutes. Add the asparagus; cook 3 minutes.
4. Turn heat off; add 1 1/2 tablespoons goat cheese and the mozzarella, reserved pasta water, nutmeg, salt and black pepper. Add the mint and basil, reserving 1 teaspoon of each.
5. Spread 1/2 cup tomato sauce on the bottom of a baking dish. Spoon 1/2 cup vegetable mixture onto each noodle, roll up and place seam side down in baking dish. Drizzle with remaining tomato sauce; crumble remaining goat cheese on top. Bake 15 minutes. Remove from oven, sprinkle with the Parmesan and reserved mint and basil; serve.
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