Two layers of noodles filled with a mixture of cheese and meat, is just as satisfying and has a lot less calories and fat than a big wedge of lasagna. Vegetarians can omit the ground turkey.
  • 2 teaspoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces lean ground turkey breast
  • 1 can (28 ounces) no-salt-added crushed tomatoes
  • 1/2 teaspoon salt
  • 1/3 cup fresh basil, finely chopped
  • 6 lasagna noodles (4-1/2 ounces)
  • 6 ounces (3/4 cup) part-skim ricotta cheese
  • 4 tablespoons grated Parmesan cheese
  • 4 ounces part-skim mozzarella cheese, shredded

1. In large nonstick saucepan, heat oil over low heat. Add onion, garlic and cook, stirring frequently, for 7 minutes or until onion is soft. Add turkey and cook, stirring, 3 minutes or until turkey is no longer pink.

2. Add tomatoes, salt, and cayenne and bring to a boil. Reduce to a simmer and cook 7 to 10 minutes until flavors have come together and sauce is lightly thickened. Remove from heat; stir in basil.

3. Preheat oven to 350°F. Meanwhile, in large pot of boiling water, cook lasagna noodles according to package directions until al dente. Drain.

4. In large bowl, stir together ricotta and 2 tablespoons of Parmesan. Spread 1/2 cup of sauce over bottom of a 9- x 13-inch glass baking dish. Arrange 3 lasagna noodles on top. Spread ricotta mixture over. Sprinkle half the mozzarella over. Top with 1-1/2 cups of remaining sauce.

5. Top with 3 remaining lasagna noodles, sauce, mozzarella, and remaining 2 tablespoons Parmesan. Bake 20 minutes or until set and piping hot.

Nutritional Information
Per serving: 298 calories, 12g total fat, 5.3g saturated fat, 4.3g monounsaturated fat, 1.4g polyunsaturated fat, 3.6g dietary fiber, 21g protein, 28g carbohydrate, 53mg cholesterol, 606mg sodium.
Good source of: calcium, lycopene,selenium.

Date Published: 09/19/2005 > Printer-friendly Version

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