Turkey Lasagna
You can substitute chicken or lean ground beef for the turkey. Allow the lasagna to rest for 15 to 20 minutes before serving.
  • 9 lasagna noodles (9 ounces)
  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 3/4 pound skinless, boneless turkey breast, cut into chunks
  • 1/2 cup dry red wine
  • 2-1/2 cups canned crushed tomatoes
  • 1/2 teaspoon dried rosemary, crumbled
  • 3/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1-3/4 cups low-fat (1%) milk
  • 3 tablespoons flour
  • 1/4 cup grated Parmesan cheese

1. In large pot of boiling water, cook noodles according to package directions; drain. Transfer to bowl of cold water to prevent sticking.

2. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion and garlic and cook 7 minutes until onion is golden brown.

3. In food processor, process turkey until coarsely ground. Add to skillet and cook 2 minutes, stirring until no longer pink. Add wine, increase heat to high, and cook 2 minutes until wine has reduced by half. Stir in tomatoes, rosemary, 1/2 teaspoon salt, and red pepper flakes. Return to boil, reduce to simmer, and cook uncovered for 5 minutes until sauce is flavorful.

4. Preheat oven to 400°F. In medium saucepan, whisk milk into flour and cook 5 minutes over medium heat, stirring frequently, until slightly thickened. Stir in remaining 1/4 teaspoon salt.

5. Spray 9-inch-square baking dish with nonstick cooking spray. Dividing ingredients evenly, build lasagna in three layers, using the following order: noodles, turkey sauce, white sauce, Parmesan.

6. Bake 20 minutes, or until bubbling hot. Allow to rest for about 20 minutes before cutting into squares.

Nutritional Information
Per serving: 507 calories, 7g total fat, 2.6g saturated fat, 2.8g monounsaturated fat, 1.0g polyunsaturated fat, 4g dietary fiber, 38g protein, 67g carbohydrate, 62mg cholesterol, 739mg sodium.
Good source of: calcium, niacin, potassium, riboflavin, selenium, vitamin B12, vitamin B6.

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

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