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Low-Fat Lasagna Recipe
Ingredients
tomato sauce
1 tablespoon extra-virgin olive oil
1 pound ground turkey, or turkey sausage, optional
2 large onions, chopped
2 garlic cloves, chopped, (up to 3), or more to taste
1 large bunc basil, cut into small strips
1 28 ounce wh canned tomatoes, 1 1/2 pounds fresh tomatoes , cheese filling,
l5 ounces nonfat ricotta cheese
1 egg, or 1/4 cup liquid egg substitute
12 ounces nonfat mozzarella, shredded
1/4 cup chopped fresh parsley
1/2 cup grated parmesan, divided, or romano cheese
16 ounces lasagna noodles
vegetables of your choice, chopped
Method
Tomato Sauce: 1.
In large nonstick pot, heat olive oil.
When fairly hot, but not smoking, add onions and stir.
Add garlic; cook until onions are transparent.
At this point, add the meat if you’re using it, and continue sauteing until it’s cooked through.
Then add basil and tomatoes.
Simmer about 1 hour.
Note: If the sauce is too acidic for your taste, add some fresh carrot.
Casserole: 1.
Preheat oven to 350°F.
In a large bowl, combine ricotta, egg, mozzarella, parsley and 1/4 cup Parmesan.
Prepare lasagna according to package directions.
In the bottom of a 12- by 9-inch casserole or lasagna dish, put a ladleful of sauce.
Top with about 4 noodles.
Spread with cheese filling.
Add one or more vegetables of your choice.
Continue layering until noodles are used up.
Top with remaining Parmesan.
Cover lasagna with foil; bake about 1 hour.
Remove foil and bake another 10 minutes.
Remove from oven; let stand 15 minutes before serving.
Makes 6 servings.
Per serving: About 678 cal, 59 g pro, 68 g car, 16 g fat, 21% cal from fat, 110 mg cholesterol, 830 mg sod, 5 g fiber.
