Go Back

Janette's Healthy TV Dinners

This recipe constructs a healthy, plant-forward TV dinner featuring individual portions of lasagna roll-ups, savory meatless meatballs, and a rich Portobello ragout. Accompanied by butter-flavored peas and granola-topped peaches, it offers a complete, balanced meal, ideal for convenient preparation and storage.
Print Recipe Pin Recipe
Total Time 2 hours 50 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 4211.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • Janette's Lasagna Roll-Ups recipe follows
  • Janette's Meatless Meatballs recipe follows
  • 1 10-ounce box frozen peas
  • Butter-flavor cooking spray for seasoning peas
  • 8 canned peach halves drained
  • 1/4 cup lowfat granola
  • Ground cloves for sprinkling over peaches
  • Ground cinnamon for sprinkling over peaches
  • 8 whole wheat lasagna noodles or regular
  • 2 cups fat-free pasta sauce
  • 1 cup lowfat ricotta
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon freshly ground nutmeg
  • 1 tablespoon grated Parmesan plus 5 teaspoons
  • 1 cup Portobello Ragu recipe follows
  • 1 10-ounce box chopped frozen spinach, defrosted and drained
  • Olive oil flavored cooking spray
  • 1 cup whole wheat bread crumbs
  • 1 tablespoon Parmesan cheese
  • 1 1/2 cups Portobello Ragout recipe follows
  • 2 tablespoons ground toasted almonds
  • 1 egg white
  • 1 teaspoon garlic salt
  • Olive oil flavored cooking spray
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 2 large onions chopped
  • 3 large cloves garlic finely chopped
  • 2 pounds portobello mushrooms chopped and stems removed (about 8 cups)
  • 1 tablespoon kosher salt
  • 2 tablespoons grated Parmesan
  • 2 tablespoons dry nonfat milk
  • 1/4 cup chopped parsley leaves

Equipment

  • 1 Large Pot For boiling noodles and simmering ragout
  • 1 Large Skillet For making Portobello Ragout and browning meatballs
  • 1 Large Mixing Bowl For ricotta filling and meatless meatball mixture
  • 4 Individual Oven-Safe Dishes or TV Dinner Trays For assembling and baking individual portions
  • 1 Colander For draining noodles and spinach

Method
 

  1. Prepare the Portobello Ragout first: Sauté chopped onions in olive oil until translucent, then add garlic and chopped portobello mushrooms, cooking until softened and browned. Season with salt, Parmesan, dry nonfat milk, and parsley, simmering briefly.
  2. Cook lasagna noodles according to package directions until al dente; drain, rinse with cold water to prevent sticking, and lay flat.
  3. Make the ricotta filling for the roll-ups: In a mixing bowl, combine lowfat ricotta, well-drained defrosted spinach, kosher salt, black pepper, cayenne pepper, nutmeg, and 1 tablespoon of grated Parmesan.
  4. Prepare the meatless meatballs: In another bowl, combine whole wheat breadcrumbs, 1 tablespoon Parmesan, 1 1/2 cups of the prepared Portobello Ragout, ground toasted almonds, egg white, and garlic salt. Form into small balls and brown them in a skillet sprayed with olive oil.
  5. Assemble the lasagna roll-ups: Spread the ricotta mixture evenly over each lasagna noodle, then top with a thin layer of the remaining Portobello Ragout. Carefully roll each noodle and place seam-side down into individual oven-safe dishes or TV dinner trays.
  6. Cook the frozen peas according to package directions, then season lightly with butter-flavor cooking spray.
  7. Prepare the peach dessert: Fill each drained peach half with lowfat granola, then sprinkle with ground cloves and cinnamon.
  8. Assemble the TV dinners: In each individual dish, arrange two lasagna roll-ups, a portion of the meatless meatballs, a serving of the seasoned peas, and two granola-filled peach halves.
  9. Bake the assembled TV dinners in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the lasagna is heated through and the cheese is bubbling.
  10. Serve immediately or allow to cool completely before covering and refrigerating or freezing for later.

Notes

1. For the Portobello Ragout, ensure a deep caramelization of onions and mushrooms. This slow, patient browning develops complex umami flavors essential to the dish's richness. Deglaze with a splash of water or vegetable broth if needed to scrape up fond. 2. When preparing the lasagna roll-up filling, thoroughly drain the defrosted spinach. Excess moisture will result in a watery filling and can make the roll-ups soggy. Squeeze it dry using a clean kitchen towel or cheesecloth. 3. For the meatless meatballs, avoid overworking the mixture to maintain a tender texture. Browning them in a skillet before baking adds a crucial layer of flavor and a pleasing exterior crust. 4. These 'TV dinners' are excellent for meal prep. Once assembled, they can be tightly covered and frozen for future enjoyment. Thaw partially before reheating in the oven or microwave for best results, ensuring even heating.