Enjoy this recipe and don't worry about all the calories of lasagna. You won't notice the difference in this yummy healthier version made with ground turkey.
Ingredients
• 2 tbsp vegetable oil
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1 (20 oz) package lean ground turkey
• 1 (28 oz) can crushed tomatoes
• 3 (6 oz) cans tomato paste
• 1 1/2 cups water
• 1 1/2 tsp dried basil
• 1 tsp fennel seeds
• 1 teaspoon Italian seasoning
• 1/4 tsp pepper
• 1/4 cup fresh parsley, chopped
• 3 1/2 cups butternut squash, peeled and cubed
• 1 (10 oz) package fresh spinach, not frozen
• 1 (15 oz) container fat-free ricotta cheese
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 2 zucchini, sliced lengthwise
• 1/4 tsp pepper
• 1 (6 oz) package part-skim mozzarella cheese, shredded
• 9 instant lasagna noodles
Directions
• Preheat an oven to 375 degrees.
• In a large skillet over medium heat, heat the vegetable oil; cook the onion and garlic in the hot oil for about 5 to 7 minutes. Add the turkey, broken into small pieces, into the skillet; cook until completely browned.
• Add the crushed tomatoes, tomato paste, water, basil, fennel seeds, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. Mix well. Reduce heat to medium-low and simmer, stirring occasionally, for about 60 to 90 minutes or until the sauce reaches a desired consistency.
• Meanwhile, in a large, microwave-safe bowl covered with plastic wrap, cook the butternut squash in microwave on High for about 5 minutes until tender. Set aside.
• In a large skillet over medium heat, cook and stir the spinach until wilted, about 5 minutes. Set aside.
• In a large bowl mix together the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese. Set aside.
• In a 9ร—13-inch baking dish pour 1 1/2 cups of the sauce into the bottom. In a layer arrange 3 of the lasagna noodles over the sauce.
• Spread a layer of 1 cup of the ricotta cheese mixture over the noodles.
• Lay half of the butternut squash over the ricotta cheese mixture.
• Lay half the wilted spinach over the butternut squash.
• Lay half the zucchini slices over the spinach.
• Repeat the layers
• Finish layers with the 3 remaining lasagna noodles.
• Spread the remaining ricotta cheese mixture on the top.
• Finish layers with any remaining sauce mixture.
• Cover with aluminum foil.
• Bake for 30 minutes.
• Remove from oven, remove the aluminum foil and sprinkle the remaining mozzarella.
• Return to oven and bake uncovered for 30 minutes or until the top is golden brown.
• Remove from oven and allow the lasagna to rest 15 minutes before cutting and serving.
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