Lasagna that tastes as good as the beef kind. You won’t miss the fattier meat in this rendition of the classic dish. Serve with a side salad and a loaf of multi-grain or whole wheat baguette.
- 1 lb. Ground Turkey
- 1 Cup Light Ricotta Cheese (drained*)
- 1 Jar of Low-Sodium or Home-Made (preferable) Tomato Sauce
- 6 Whole Wheat Lasagna Noodles
- 1 tsp. garlic salt
- 1 tsp. fresh ground black pepper
- 1 tsp. dried oregano leaves
- ½ tsp. red pepper flakes (or to taste)
- 1 tsp. dried basil
- 1 Tbsp Olive Oil
- ¼ Cup Grated Parmesan Cheese
- ¼ Cup Lower fat Cheddar/Mozz grated cheese
- 1 cup cooked and drained baby spinach leaves (optional)
Place ricotta cheese in a double folded layer of cheesecloth, tie with kitchen twine and hold over a bowl and allow to drain for at least an hour. *Tip – tie one end of twine to knob of upper cabinet door and place bowl underneath.
In a large pot or skillet, heat Olive Oil over med-heat. Add ground turkey and all the spices, cook, stirring often, breaking up meat until it is cooked through and just starting to brown. Remove and drain on paper towel lined plate. Set aside.
Meanwhile, heat a pot of salted water to boiling, add lasagna noodles and cook according to package directions or to taste. Drain and set aside.
In a bowl, add 1 cup of tomato sauce (or to desired consistency) to ground turkey mixture and mix well.
Place drained ricotta in a bowl, add spinach if using, mix well.
In a casserole dish, spoon sauce over bottom, just enough to cover. Place one layer of noodles, then add a layer of the turkey/sauce mixture, add another noodle layer, top with ricotta, add another noodle layer, top with sauce, then top with both cheeses.
Bake in 350°F oven for about 30-35 minutes or until cheese is melted and bubbly. Remove from oven and let rest for a few minutes before slicing.
Makes 4 servings