Sunday, August 31, 2008

My Healthier Lasagna

I'm watching my figure, so
I made a traditional heavy Lasagna recipe a little lighter. I used low fat ricotta and provolone, but left the mozzarella full fat for better flavor.

My Healthier Lasagna
Serves 8
7 Weight Watchers Points per serving

6 Tbsp Parmesan cheese
15 oz part-skim ricotta cheese
26-28 oz can or jar tomato sauce
1/3 pound cooked lean ground turkey
1 Tbsp ground oregano
1 tsp McCormick Ground black pepper
2 tsp table salt
1 1/2 cup water
3 Tbsp dried parsley
2 egg
2 serving Sargento Reduced Fat Provolone
1 1/2 cup shredded whole milk mozzarella cheese (yes, you could use skim mozzarella)
1 cup spinach
9 pieces Ronzoni Healthy Harvest Whole Wheat Pasta Lasagna Noodles

Preheat oven to 350 degrees.

Brown Turkey in a large Pan.

While browning meat, in a large bowl, mix
Ricotta, 3/4 Cup Mozzarella, Parsley, Eggs, and 3 Tbsp Parmesan.

Drain turkey and add tomato sauce, salt, pepper, oregano, water. Stir and Simmer for a few minutes.

In a 13x9 baking pan, Pour a cup of the turkey sauce mixture on the bottom of the pan.
Lay down 3 sheets of lasagna noodles in a row on top of the sauce in the pan.
pour 1 cup of sauce on the noodles.
Lay out half the spinach (rinsed and dried)
on top of the noodles and sauce.
Spread half of the cheese mixture on the layers.
Lay down three pieces of pasta.
Pour one cup of sauce over this pasta.
spread remaining spinach and then remaining cheese for the next layer.
Place three more slices of pasta down.
Pour the remaining sauce over the layers.
Sprinkle remaining grated mozzarella on top, add the slices of Provolone, and the remaining Parmesan.

Cover with foil and bake for 45 minutes.
Uncover and Bake 10 Minutes more to Brown the Cheese.
Remove from the oven and let cool for 10 minutes before slicing.

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