Healthy Classic Lasagna Recipe
Olive Sunshine’s Healthy Classic Lasagna Recipe is deliciously unique. Based on an authentic Italian dish, it is Mediterranean Diet friendly. Yes, I said diet friendly. Healthy does not mean it cannot be hearty. Everything in this lasagna is homemade and it is delicious. This healthy classic lasagna recipe has freshly made whole wheat noodles integrating a blend of red meat sauce, or ragù, and white sauce, a creamy dairy-free béchamel. Because this dish has several steps to prepare, my Sweetheart and I make this dish together. I promise the steps are easy. Reserve this dish for a special occasion. Preparing it will take a couple of well-invested hours, but it can be prepared ahead of time and kept in the freezer.
Torciano Vineyard – Grandma’s Lasagna with Ragù
Olive Sunshine’s healthy classic lasagna recipe is a scrumptious pan of heaven. This dish is based on the recipe provided by my friend and winemaker, the farmer Pierluigi Torciano Giachi. His family owns Tenuto Torciano Winery, a sixth-generation vineyard. The vineyard has been in the Giachi family since 1720. He calls his version of this dish Grandma’s Lasagna with ragù. Pierluigi shared it during a cooking class. After trying it, I have no reason to doubt that his Nonna’s lasagna is famous in Tuscany. Even though I Mediterraneanized this dish (made it more diet compliant), I still think of it as Pierluigi’s grandmother’s lasagna. It is authentically Italian even with the changes and I fully give them the credit!
Mediterraneanizing the Healthy Classic Lasagna Recipe
I know it sounds strange that I “Mediterraneanized” an authentic Mediterranean recipe, but I did. Remember that just because it is Mediterranean recipe does not mean that it is Mediterranean Diet compliant. Like in the United States, modernization has also impacted the Italian diet for the worse. Just because it is Italian, does not mean it is as healthy as it could be. Olive Sunshine’s Healthy Classic Lasagna Recipe exchange’s beef and pork for turkey. The béchamel is a lighter, diary-free version than what is in the Torciano recipe. I use only pecorino cheese rather than mozarella as I find the dairy in the United States from sheep and goat to be far less processed than from cow.
Torciano, like all good Italians, use 00 flour for the lasagna noodles. Olive Sunshine uses whole wheat flour for the noodles. This was the most worrisome change as 00 flour in Italy as the popular choice to use for pasta. I promise whole wheat, while thicker than 00 flour, was perfect for this Healthy Lasagna Recipe. The heartiness of this dish held its own with the thicker whole wheat noodle.
I would not always suggest this switch. I have been known to deviate from the strictest of the Mediterranean Diet guidelines regarding wheat when it comes to pasta. Remember my Bucatini – A Controversial Pasta Blog? But I promise, this time it is unnecessary, the thicker, whole wheat lasagna noodles are deliciously substantial in this healthy classic lasagna recipe.
Making the Ragù Special with Turkey
The turkey is moist and delicious. Step one, start by adding ground turkey to an Italian soffritto. Soffritto also known as the “holy trio” of vegetables in the Italian cuisine, comprised of onions, carrots and celery slow cooked in extra virgin olive oil. Step two, intensify the flavors by adding a quality red wine to the turkey and soffritto. Allowing the alcohol to burn off, it leaves behind a richer flavor intensifying and brightening the meat and vegetables. The last step, adding the tomato sauce creating a heavenly ragù.
As a general practice, one should use a quality wine for cooking. If it is not a good wine to drink, then it will not help your food. I suggest a full-bodied red in this dish. Obviously, we use a Torciano wine when making this healthy classic lasagna recipe. We have used the Torciano Brunello. What a treat!!! This is one of the finest wines from the Torciano vineyard. Because we have made this a few times, we have also made it with the Chianti Classico. As my husband says, if we had Brunello growing in our backyard, we would use Brunello as does our friend Pierluigi, but the Chianti Classico, another delicious wine, and more affordable wine, from Torciano is also a lovely choice. The best part is the rest of the bottle is wonderful to enjoy with the lasagna.
How Can it be Cow Dairy Free and Still Be Amazing?
I know lasagna without mounds of ooey, gooey cheese? Growing up my mother made her classic, lazy lasagna. A meat free, super cheesy extravaganza with cottage cheese and loads of mozzarella and parmesan. In fact, I thought lasagna and cheese were synonymous. Who knew that this lasagna easily rivals any lasagna I have ever tried and is healthier?
When you look at it and taste it you do not realize it is not as cheesy. Eliminating the inflammatory cheese reduces the sodium and the saturated fat and cholesterol. The béchamel gives it a sweet creaminess not achieved with mozzarella. The pecorino cheese is a bolder cheese, so a little goes a long way, and the saltiness is plenty to give the healthy classic lasagna recipe the perfect zing!
Healthy Classic Lasagna Recipe
I made this dish for Christmas. It is perfect for family gatherings because you can make it ahead, put it in the oven, and enjoy time with family. This recipe is not easy, but I promise the effort is worth the result. I am lucky that my Sweetheart enjoys making this with me. It is more fun to make it together with a close friend or a family member. One of my favorite aspects of being in Italy was watching how friends and family came together to shop for the ingredients and to prepare and eat special meals. Healthy classic lasagna is a meal best to enjoy with those you care about.
Ingredients
Lasagna Noodles
Ragù
Béchamel Sauce (dairy-free)
For Assembly
Instructions
Whisk the flour and salt in a stand mixer if you have one. If not, use the same process by hand in a bowl, or directly on the work surface. Once whisked, push the flour mixture to the sides of the bowl and place the beaten eggs in the center and turn on medium speed. As it begins to form a dough, slowly add the olive oil. It will form a large ball. Spritz olive oil on a piece of plastic wrap. Loosely wrap the ball of dough in the plastic wrap and let rest for one hour.
While the dough is resting. Prepare the soffritto. Small dice the celery, carrot, and onion. Heat a large plan to medium with the 3 tablespoons of olive oil. Add salt and pepper to taste. Cook, stirring frequently, until tender, 8-10 minutes.
While the soffritto is cooking, place the peeled tomatoes into a blender or food processor and pulse, leaving small chunks. Set aside.
Add the ground turkey to the soffritto, breaking up the meat as it is cooking. Cook until the liquid from the meat has dissipated. Add half of the wine and cook until the alcohol is evaporated. Add the parsley and cook for 30 seconds. Add the peeled tomatoes and tomato paste and add the other half of wine. Bring to a boil. Reduce the heat to low and simmer for 60-90 minutes, stirring occasionally.
While the ragù is simmering, shred the pecorino and set aside.
While the ragù is simmering, after the pasta dough has rested for one hour, begin making the lasagna sheets. Unwrap the dough. Cut the dough into 12 pieces and spread the dough to roll through the machine or by hand with a rolling pin. Lightly flour with all-purpose flour prior to rolling. Once you roll out the dough, hang (or spread on a clean dry floured surface) until ready to use.
Approximately 15 minutes before the ragù is ready preheat the oven to 350 degrees.
As the oven preheats, begin preparing the béchamel. Heat the olive oil on medium high heat in a large pot on the stove. Add the flour as the oil heats. Whisk the flour vigorously as the mixture heats creating a roux. Add the oat milk all at once and continue to whisk until combined. Allow the sauce to come to a slow boil while stirring vigorously. Add the arrowroot as a thickener, one teaspoon at a time, until the mixture is the right consistency. Wait 1-2 minutes, while stirring, while adding the arrowroot. There may be arrowroot left over, only use if needed. The sauce should be pourable but not watery.
When the béchamel is ready, begin assembling the lasagna. Spray a 9 X 13 baking pan with extra virgin olive oil. Add a light layer of béchamel, top with a layer of lasagna sheets, top with a layer of ragù, top with pecorino. Repeat each layer three more times. Finishing with four layers. Use a heavier layer of pecorino on the top.
Bake at 350 degrees for 20-25 minutes. The lasagna is ready when it is bubbling, and edges are crispy. Remove from the oven. Let rest 10 minutes. Top with parsley and red pepper flakes and serve immediately.
Do not preheat the oven if it is being prepared in advance. Use a baking dish that can safely be kept in the freezer. Place the assembled unbaked, uncovered lasagna in the freezer for 10 minutes to set. Remove it from the freezer, cover with plastic directly on the dish. Cover the pan with aluminum and place in the freezer. It will keep for up to 4 weeks. Remove it from the freezer 30 minutes prior to placing in a 350-degree oven, uncovered. Cook for 30-35 minutes.
