Kiana's Mini Meal: Low Fat Lasagna Recipe

Having travelled to Italy, I can honestly say the sites, shopping and food were above average.  I love Italian food and the culture, but the dishes are often higher in calories than I prefer.  With that in mind, I am constantly trying new recipes and modifying them to be healthier: lower in fat and calories but still taste delicious...

My entire family loves this recipe!  I comes out of the oven soft, creamy, the noodles and veggies are soft.  I serve with a nice bottle of cabernet or merlot, , garlic toast made on sourdough bread and a crispy salad loaded with tomatoes, cucumbers and mushrooms. Fit Mom Bonus: The dish is EZ to re-heat and enjoy for lunch or next night's dinner! Enjoy!

Kiana's Low Fat Lasagna Recipe


Ingredients:


1 pkg. extra lean ground turkey
2 minced garlic cloves
1/2 diced small onion
2 Tbs. olive oil
1/2 tsp. each: oregano, basil, parsley
dash salt & pepper
1 cup water
small can tomato paste
large can crushed tomatoes
1 pkg. ruffled edge lasagna noodles
small carton low fat ricotta (less fat and calories than both the regular and part skim ricotta)
1 pkg. shredded mozzarella
shredded Parmesan
1 sliced zucchini and/or few sliced mushrooms (optional)

Directions:

Heat cast iron skillet. Add oil. When hot, add garlic and onion. Brown turkey.  Add oregano, basil, parsley, salt, pepper and stir well. Add water. Simmer 30 minutes uncovered, stirring occasionally.

Cook noodles according to package instructions.  In large glass pan 13 x 9 size, add 1/2 cup sauce on bottom of pan. Add noodles, layer with sauce, ricotta, mozzarella, Parmesan, zucchini, mushrooms.  Repeat.  Finish top layer with sauce, mozerella and Parmesan.

Cover with foil and Bake 350 degrees 45 minutes.  Remove from oven and cool 20 minutes before serving.

Hope you love this as much as we do!

Hugs, Kiana