Ton and Rich’s Brown Rice Lasagna

This is a gluten-free alternative to regular lasagna, and one that also accommodates the 20/20 Lifestyles requirements around balanced protein, vegetable and carb intake…

Brown Rice Lasagna (20/20 compatible)

Ingredients

  • Brown rice lasagna, dried, 10 ounces (Tinkyada brand works well)
  • Olive oil, 1 tablespoon
  • Onion, 1 medium, chopped
  • Onion, 1 medium, peeled
  • Garlic, 4-5 cloves, finely chopped
  • Ground turkey breast, 8 oz.
  • Ground beef extra lean, 8 oz.
  • Non-fat plain yogurt, 9 oz.
  • Non-fat cottage cheese, 9 oz.
  • Crushed Tomatoes, 28 oz can
  • Mushrooms, 6 oz.
  • Basil, fresh, 2 tablespoons
  • Oregano, fresh, 2 tablespoons
  • Thyme, fresh, 1 tablespoon
  • Rosemary, dried, 1 teaspoon
  • Bay Leaves, 2 leaves
  • Red chili flakes, 1-2 tablespoons or to taste
  • Black pepper, 1 teaspoons or to taste
  • Mozzarella cheese, part skim, shredded, 2 oz.

In a 2-qt pan, put the peeled whole onion and crushed tomatoes with the bay leaves and cook on low heat for 20-25 minutes. (Add a teaspoon of sugar if you can, to cut the acid. Don’t do this if you are doing 20/20)

Prepare the brown rice lasagna sheets according to instructions on the box. The good thing with brown rice lasagna sheets is that they can take overcooking. Don’t force it. 16-17 minutes is enough. After you drain and rinse, I suggest you take the sheets out and lay on cookie sheets to avoid sticking.

Meanwhile, in a 4 or 5-qt pan, on medium heat, heat the olive oil and add the garlic. Saute the garlic for a few minutes and add onions. When onions are translucent, add fresh spices and saute for another minute.

Add ground beef and ground turkey breast to the pan. Cook for about 5 minutes, stirring and breaking up the ground meat.

In the pan where you have been cooking the tomatoes, discard the whole onion and pour the remaining mixture into the larger pan with the meat, onion and spices.Turn the heat low and let the sauce simmer for 30 minutes or so.

Looks better than it looks here

Add mushrooms, rosemary, red chili flakes and black pepper to the sauce. If you want to add salt, this is a good time. Simmer for another 15-20 minutes.

Meanwhile, mix the yogurt and cottage cheese well and let it sit.  Preheat the oven to 400 or 425 F. If using a convection oven, 375F will do.

When you are ready to assemble, lightly oil the a 9×13 inch glass oven safe dish. Wipe it with a paper towel or napkin to soak excess oil. Layer the bottom with the lasagna sheet. Pour a layer of sauce and then a layer of yogurt/cottage cheese mixture. Repeat twice or as lasagna sheets allow.

Bake for 30 minutes. Then sprinkle the cheese on top. Bake another 15 minutes and it should be ready. This makes 6 servings (fairly large ones) and I find that serving it on a bed of fresh baby spinach makes this even more delicious than it normally is on its own.

Here is the nutritional information on this dish:

 

 

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