THREE-CHEESE MILLET LASAGNA (Pasta Free)

THREE-CHEESE MILLET LASAGNA (Pasta Free)

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This is an easy healthy lasagna with no pasta. This lasagna has millet as a replacement for pasta, very healthy and delicious without eating white bread guilt.


One day I wanted to try out making lasagna with no pasta. It came out to be very delicious and actually quite easy to make, and layer it with millet and lasagna sauce mixture. So simple and easy and healthy. Perfect for a weeknight dinner.

Description: This easy Three Cheese Millet Lasagna recipe is meaty, cheesy, full of flavor and best of all, pasta free.

Prep time: 20 min Bake time: 15 min Total time: 35 min Servings: 3 – 4

Skill level: Easy Category: Dinner Method: Stove top, Bake

Cuisine: Italian

Ingredients:

6 TBPS or 3 oz millet, uncooked
1 1/2 cups water
Cooking oil
1/2 pound ground turkey (or ground meat of your choice)
1/4 teaspoon garlic powder
4 ounces fresh mushrooms, chopped
7 ounces tomato sauce
Salt and pepper
2 oz of fresh spinach, chopped
1/2 cup (4 ounces) Ricotta cheese, cottage cheese or plain whole milk yogurt
2-3 tablespoons grated parmesan cheese
3/4 cups shredded part-skim mozzarella cheese

How to make Three-Cheese Millet Lasagna:

Millet:
Cook millet according to package directions.

Meat:
In a skillet, cook ground meat and garlic over medium heat until meat is no longer pink.

Veggies:
Stir in mushrooms, tomato sauce, salt and pepper, mix well, then add spinach. Reduce heat; cover and simmer for 5 minutes.

Cheeses:
Then stir in ricotta or cottage cheese or plain yogurt, mix well, then add parmesan cheese and mix again.

Layer:
In a greased baking dish, add half of the lasagna sauce, spread evenly, then half of the cooked millet, spread evenly, repeat for a second layer. Sprinkle with mozzarella cheese.

Bake:
Cover and bake the casserole at 350 ° for 15-20 minutes or until bubbly and cheese is melted.

Notes:
It is best to layer this when the millet is freshly cooked. If the millet is not easy to spread (usually that happens when it cools down), add some warm water to it and stir until it is smooth enough to spread.

Cook/bake time may change when changing ingredients portions.

Equipment: 7 x 11 square baking dish if using 1x amount of ingredients.

Substitutions:

If your original recipe includes chicken, what kind of vegetarian substitutions can be made? More cheese like ricotta.

Storage instructions:

How long will the food stay fresh in the refrigerator? 4 – 5 days.
Can the food possibly be stored in the freezer and for how long? Yes for about 3 months possibly more.
Does this save well as left overs? Yes, it will last in the fridge for up to 5 days or more, and does well in the freezer.

Reheating instructions: In a pan add some water and cooking oil and add in the dish and cook until heated through.

Food Product:

Nutrition facts is an estimate
Copyright 2022

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THREE-CHEESE MILLET LASAGNA (Pasta Free)

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This easy Three Cheese Millet Lasagna recipe is meaty, cheesy, full of flavor and best of all, pasta free.

  • Author: LessSimpleCarbs.com
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Cooking, baking
  • Cuisine: Italian
  • Diet: Diabetic

Ingredients

Units Scale
  • 6 tablespoon or 3 ounces millet, uncooked
  • 1 1/2 cups water
  • Cooking oil
  • 1/2 pound ground turkey (or ground meat of your choice)
  • 1/4 teaspoon garlic powder
  • 4 ounces fresh mushrooms, chopped
  • 7 ounces tomato sauce
  • Salt and pepper
  • 2 oz of fresh spinach, chopped
  • 1/2 cup (4 ounces) Ricotta cheese, cottage cheese or plain whole milk yogurt
  • 23 tablespoons grated parmesan cheese
  • 3/4 cups shredded part-skim mozzarella cheese

Instructions

  1. Millet: Cook millet according to package directions.
  2. Meat: In a skillet, cook ground meat and garlic over medium heat until meat is no longer pink.
  3. Veggies: Next, stir in mushrooms, tomato sauce, salt and pepper, mix well, then add spinach. Reduce heat; cover and simmer for 5 minutes.
  4. Cheeses: Then stir in ricotta or cottage cheese or plain yogurt, mix well, then add parmesan cheese and mix again.
  5. Layer: Then, in a greased baking dish, add half of the lasagna sauce, spread evenly, then half of the cooked millet, spread evenly, repeat for a second layer. Sprinkle with mozzarella cheese.
  6. Bake: Finally, cover and bake the casserole at 350 ° for 15-20 minutes or until bubbly and cheese is melted.

Notes

It is best to layer this when the millet is freshly cooked. If the millet is not easy to spread (usually that happens when it cools down), add some warm water to it and stir until it is smooth enough to spread.

 

Cook/bake time may change when changing ingredients portions.

 

Equipment: 7 x 11 square baking dish if using 1x amount of ingredients.

 

 

Substitutions:

 

If your original recipe includes chicken, what kind of vegetarian substitutions can be made? More cheese like ricotta.

 

Storage instructions:

 

How long will the food stay fresh in the refrigerator? 4 – 5 days.

Can the food possibly be stored in the freezer and for how long? Yes for about 3 months possibly more.

Does this save well as left overs? Yes, it will last in the fridge for up to 5 days or more, and does well in the freezer.

 

Reheating instructions:  In a pan add some water and cooking oil and add in the dish and cook until heated through.

 

Food Product:

 

 

Nutrition facts is an estimate

Copyright 2022

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