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 sautéing 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.

2.In a large bowl, combine ricotta, egg, mozzarella, parsley and 1/4 cup Parmesan.

3.Prepare lasagna according to package directions.

4.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.

5.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.

Cooks Comments and Tips