Low Fat Whole Wheat Turkey Lasagna

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Low Fat Turkey Lasagna

What You Need

2 1/2  lbs Ground Turkey

4 cups Low Fat Mozzarella Cheese
16 oz Low Fat Ricotta Cheese
3 Eggs (or Egg Substitute)

1 lbWhole Wheat Lasagna*

2 tbsp Dried Basil

1 tbsp Dried Parsley

1 tsp Garlic Powder

1 tsp Black Pepper

1 tsp Salt

26 oz Cushed Tomatoes
3 Bay Leaves

1 Yellow Onion, minced

1 tsp Italian Seasoning

1/4 cup Parmesan Cheese

2 cloves Garlic, minced

Fresh Mozzarella (optional)

*(Gluten Free/ Whole Wheat/ Whole Grain/ Regular all ok)

First, make a "spice mixture" with the italian seasoning, black pepper, salt, basil, and parsley. Next, begin to brown the turkey meat with the minced onion and garlic cloves (you can not use cloves and add 1/2 tsp garlic powder to meat once sauce is added). When brown, add the sauce, bay leaves, and half of the spice mixture. Cover, lower heat, and let simmer.

Next, boil the lasagna noodles until they are partially cooked, then cool in an ice bath.  While cooking the pasta, simmer the sauce and mix the ricotta, eggs, and remaining spice mixture ingredients together in a small bowl.  Fold the parmesan cheesewith the ricotta and eggs.

You now have sauce, noodles, mozzarella, and a ricotta egg mixture.  Layer the preapred ingredients as follows:

Sauce the baking dish, add about 4 lasagna noodles to completely cover the bottom, spread the ricotta mixture, sprinkle with 1/4 cup mozzalrella, add sauce, repeat.

Bake, covered, at 350 degrees Fahrenheit for 1 hour.  Remove cover, and let the top brown and additional 15 minutes. Remove from oven and let cool at least 30 minutes before cuttin, to prevent an avalanche and cheese burn.

You can serve with a dollop of remaining sauce if you like your lasagna saucy, and with a big piece of Garlic Bread .  I prefer a salad with low fat/ fat free italian dressing!


**Need Gluten free?  Try Gluten free pasata
***Looking to cut carbs?  Veggies like Zuchini or even Eggplant sliced thin make great noodle substitutes!

Enjoy!

XOXO,

Aimee Gonzalez