Roasted Poblano and Jalapeno Crema Lasagna

 Prep Time 30 Min / Cook Time 25 Min at 425 Degrees / Rest Time 15 Min

Makes 4 Servings

APPROXIMATELY 661 CAL, 63.8G PROTEIN, 58.5G CARB, 19.6G FAT

LASAGNA INGREDIENTS

• 3 servings DeCecco Lasagna Number 1

• 1lb 96% lean ground beef

• 1/2 tsp salt

• 1/2 tsp ground black pepper

• 1/2 tsp Italian seasoning

• 1 tsp garlic powder

• 1 white onion

• 1 poblano pepper

• 1.5 cups Prego mushroom sauce

• 1/2 cup Muir glen tomato sauce

• 7oz Lucerne fat free shredded mozzarella

• 1/4 cup Lucerne shredded Parmesan Romano

• 1.5 Cups Roasted Poblano and Jalapeno Crema

  • 3 cloves garlic

  • 1 cup cottage Cheese

  • 1/2 cup cacique table cream

  • 1 poblano pepper

  • 1 jalapeño pepper

  • 1/4 tsp salt

  • 1/2 lime

  • 2 large eggs

  • ¼ cup Lucerne Shredded Parmesan Romano

Roasted Poblano and Jalapeno Crema Preparation:

1. Follow the directions from my recipe I posted to make the base

   1. https://www.bradleysfoodlife.com/blog/roasted-poblano-amp-jalapeno-cottage-cheese-crema

2. Add ¼ Cup of shredded Parmesan Romano and 2 large eggs and Blend to combine to the base

Main Dish Preparation:

1.     Preheat your oven to 425 Degrees F

2.    Prepare your Lasagna noodles according to package directions.  The brand I used only needed 4 minutes of boiling time.

3.    Rinse the noodles under cold water per package directions and lay them out on a cookie/baking sheet pan to be ready for assembly

4.    Place a medium to large sauté pan on medium high heat and add your lean ground beef to the pan

5.    Continue to break the meat into small pieces while it cooks

6.    Add salt, white pepper, Italian seasoning and garlic powder to the meat as it cooked

7.     Once the meat was 3/4 cooked, add your diced onion and poblano peppers to the sauté pan

8.    Add additional salt and pepper at this step

9.    Cook until the onions and poblano are soft to the texture you like to eat them

10. Taste the meat mixture to make sure there is enough salt and seasoning to your desired flavor

11.  Add your prepared jar sauce to a bowl and add the tomato sauce to it and stir to combine

12.  Place your Fat Free Mozzarella in a bowl and add water to cover the cheese and swirl the cheese in the water.  Drain the water off the cheese.  This step will help the fat free cheese melt better in the oven

13.  You are ready for assembly

14.  I used an 8”x8” Foil Pan for my lasagna so I would not have to deal with cleaning the lasagna pan after cooking!!!

15.  Add red sauce to the bottom of the pan.  Add enough so the bottom of the pan is coated—roughly ½ cup

16.  Place a layer of lasagna noodles to the bottom of the pan and slightly overlap them—3 noodles

17.  Add in ½ cup of your Roasted Poblano & Jalapeno Crema Mixture on the noodles, add ½ of your meat mixture on top of the crema, add ½ cup of the red sauce on the meat, and add 1/3 of your rinsed Fat Free Mozzarella on top of the red sauce.

18. Layer an additional layer of lasagna noodles and repeat the previous step (Step 17)

19.  Place your last layer of lasagna noodles on top

20. Add your last ½ cup of red sauce on top

21.  Place on a foil lined cookie/baking sheet in case your lasagna bubbles over (mine was at the cusp of being too full!!!)

22. Bake for 25 Minutes

23. While the lasagna is baking Mix ¼ Cup of the Shredded Parmesan Romano Cheese with the last of your rinsed fat free mozzarella

24. Once your lasagna has finished its baking time, add the cheese mixture on top and set your over to broil

25. Broil until the cheese at the top of the lasagna turns a golden brown

26. Allow your Lasagna to rest 15 Minutes before slicing and serving

27. Don’t skip the resting step as this will allow your lasagna to set up and not be a runny mess when you serve it.

I love lasagna and this made for a healthier and hearty version of the dish that I was able to fit into my eating plan.  If you prefer to make this with full flavor cheese and less lean ground meat, I’m sure it will be even more delectable! This lasagna was ready to eat and serve in just over 1 hour.  If your prep time is quicker, it could easily be ready to eat in 1 hour start to finish.  The Roasted Poblano and Jalapeno Crema added a nice spice level to the dish along with adding in extra richness to the lasagna without busting the calorie bank.  This lasagna does not eat like a healthier version.  You will be pleased with your hefty 4”x4” serving!

Let me know if you try this version and I hope you enjoy!