Wednesday, March 7, 2007

Wednesday's Menu - Healthy Lasagna

LasagnaPicture courtesy of This Site

The other day we had an Italian dinner and we are having an Italian dinner tonight too. I am not too concerned because the tomato sauce contains Lycopene and is the only way my husband will eat tomatoes.

Turkey Meat Lasagna
Tossed Salad

1 lb. ground turkey
1 large can of whole tomatoes
1 small can of tomato sauce
1 medium onion, minced
3 garlic cloves, minced finely
fresh oregano
fresh basil
salt and pepper to taste
1 box dry lasagna noodles
1 large container ricotta cheese (I prefer cottage cheese)
1 8 oz bag of shredded mozzarella cheese
Parmesan cheese (optional)

In a large saucepan, brown the turkey meat. Since the turkey contains virtually no fat, there is no need to drain. Add 2 tbsp. olive oil and the garlic and onions. Saute until translucent. Add a few leaves of basil and oregano (you can substitute dried herbs). Add the tomatoes and tomato sauce. Salt and pepper to taste. Simmer for approximately an hour on low heat until the sauce is thick and bubbly.

In the meantime, cook the lasagna noodles al dente, drain and let cool.

In a large baking dish, add approximately an ladle full of sauce. Place a layer of the lasagna noodles. Add another ladle of sauce and place tablespoons of the cottage/ricotta cheese, sprinkle with mozzarella and Parmesan. Add another layer of the noodles and repeat until you finish up remaining sauce. Add the remaining sauce on top and bake in a heated 350 degree oven for approximately 1 hour or until thoroughly heated through and cheese is melted.


Sheri Payne said...

Ooh, I love lasagna. I use turkey italian sausage, and add a layer of fresh spinach on top of the ricotta. It's Jim's favorite meal.

Esther said...

I will have to try it that way too Sheri. Sounds tasty!