Total Pageviews

Tuesday, November 13, 2012



9 uncooked lasagna noodles
1 lb extra-lean ground turkey
2 cloves garlic, finely chopped
1 jar (25.5 oz) pasta sauce (preferably home made)
1/8 teaspoon ground red pepper (cayenne)
1 1/2 teaspoons dried basil leaves
1 egg
1/2 Cup Reduced Fat FREE ricotta cheese
1/2 Cup FAT FREE cottage cheese
1 8 ounce package FAT FREE cream cheese
2 cups shredded reduced-fat mozzarella cheese
1 cup FAT FREE shredded cheese
1/3 cup shredded Parmesan cheese
  • Step 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
  • Step 2 Meanwhile, boil ground turkey, drain and rince.  Add garlic.
  • Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
  • Step 3 Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta, cottage, & cream cheeses and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta, cottage, & cream cheese mixture and 3/4 cup of the mozzarella and fat free cheese mixture. Repeat layers once. Top with remaining noodles, sauce and mozzarella/fat free shredded cheese mixture; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
  • Step 4 Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

No comments:

Post a Comment