Yes, it’s July,
but I really had a craving for lasagna the other night, probably because it was
one of those infrequent summer days that feels more like late October than
mid-July. This recipe doesn’t take hours to make or bake because it uses
lasagna noodles that you don’t first cook. And it’s made with turkey ground
meat, turkey sausage, and lots of veggies. So it’s lower in calories and good
for you.
Turkey Veggie Lasagna
Ingredients:
2 T. olive oil
1 onion, chopped
2 cloves garlic,
crushed
10 asparagus
spears
1/2 pound turkey
sausage
1 pound lean
ground turkey
1/2 bag frozen
chopped spinach, thawed and drained
1 (14.5 ounce)
can fire roasted diced tomatoes
1 (6 ounce) cans
tomato paste
1 (25 ounce) can
canned spaghetti sauce
1/4 cup water
1 T. Italian
seasoning
12 lasagna
noodles
16 ounces
ricotta cheese
1 egg
4 cups
mozzarella cheese, grated
3/4 cup grated
Parmesan cheese
1 box oven-ready
lasagna noodles
Cooking spray
Preheat oven to 375 degrees
F (190 degrees C).
In a Dutch oven sauté sausage,
ground beef, onion, and garlic, and asparagus in oil over medium heat until onion
becomes transparent and meat is well browned. Stir in spinach, tomatoes, tomato
paste, spaghetti sauce, and water. Season with Italian seasoning. Heat through,
stirring occasionally.
In a mixing bowl, combine
ricotta cheese, egg, 2 cups mozzarella, and 1/2 cup Parmesan cheese.
Spray 9” x 13” baking dish
with cooking spray.
Pour 1 cup of sauce in
bottom of pan, spreading evenly. Top with three sheets of noodles. Sheets will
expand to edge of pan during baking.
Layer remaining ingredients
as follows: 1 cup of sauce, 1/3 of
the cheese mixture, 1/3 of the shredded mozzarella, 3 sheets lasagna. End with
remaining sauce, ricotta and mozzarella, sprinkling remaining Parmesan cheese
over mozzarella.
Cover with foil and bake
for 25 minutes. Remove foil, and bake an additional 5 minutes. Let lasagna rest
for 15 minutes before serving.
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