Nellie & Phoeb's

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In the Kitchen- Leaner Lasagna

Leaner Lasagna Recipe

(with ground turkey, whole wheat noodles, & reduced fat cheese)

I started making this years ago, when the big brands first started selling whole wheat lasagna noodles.  I sub the ground beef for lean ground turkey, the full fat ricotta cheese for the reduced fat option, & sometimes sneak additional vegetables (like spinach) into the sauce.  I do use full fat mozzarella because it melts & browns better.  Served with a salad, this is a well balanced meal, & a more nutritious, leaner option for lasagna!
I recently broke my 9X13 glass baking dish, so I used 2 smaller baking dishes & put half the ingredients in each dish.  I had planned on freezing one & baking the other, but forgot & stuck them both in the oven, oops!  There are 5 of us & half of a lasagna is just enough for one meal, so next time I am freezing the other half.  One recipe = 2 meals.
 The ingredients (fresh parsley & water not pictured).  Fresh grated parmesan would have been better, but I used what I had on hand.
 Mix the ricotta, eggs, parmesan, parsley, & 1 cup of the mozzarella.
 Brown the ground turkey, drain the fat if there is any, add water, sauce, & vegetables of your choice, simmer for about 10 minutes.
 Layer 1 cup of sauce on the bottom of your baking dish(es), then 1 cup of the ricotta mixture, then 3 noodles.  Since I used 2 smaller pans, I put 1/2 cup of sauce, 1/2 cup of the cheese mixture, broke the noodles in half & put 3 halves in each dish.
Repeat the last step 3 times, making 3 full layers.  Top with the remaining shredded mozzarella.

 Cover tightly with foil, & bake for 45 minutes.
 Remove the foil, & broil for 3 minutes to brown the cheese.

Semi-guilt-free lasagna. Enjoy!


Leaner Lasagna Recipe (adapted from Ronzoni Healthy Harvest)

1 lb lean ground turkey
1 jar spaghetti sauce or 3 cups of homemade sauce
1-1/2 cups water
15 oz container of part skim ricotta chesse
2 cups shredded mozzarella, divided
1/2 cup grated parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
9 whole wheat lasagna noodles (1/2 package)
Optional vegetables- spinach, mushrooms, grated carrots, zucchini
salt & pepper
Preheat oven to 350 degrees.  Combine ricotta cheese, parmesan cheese, 1 cup of mozzarella, eggs, & parsley, set aside.  Brown ground turkey in a medium sauce pan, drain fat, add water, spaghetti sauce, salt & pepper, & any additional vegetables, simmer for 10 minutes.  Add one cup of sauce mixture to the bottom of a 13x9 baking dish, layer 3 noodles, then 1 cup of the ricotta mixture.  Repeat until you have 3 full layers.  Top with remaining mozzarella cheese.  Cover tightly with foil & bake for 45 minutes.  Remove foil & broil on high for 3-5 minutes until cheese lightly browns.
*Feel free to use less of the cheese mixture to cut additional calories.


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