October 29, 2011

Meaty Lasagna


With the unseasonal snow happening outside, I was more than happy to be cooking inside this weekend!  Brrrr!
I have a few truths in my life that I feel pretty strongly about.  Allow me to share them with you:

1) Mushrooms will never replace meat.  Although I enjoy an occasional portobello burger - it's not meat, and it's not a burger.   Mushrooms can, however, enhance and "beef up," so to speak, your meat portion. (ha! see what I did there?!)

2) Red sauce should NEVER come out of a jar.    If you have time to open and heat a jar of store bought sauce, you have time to make real sauce.  Sauce is: 1 can of crushed tomatoes (salt free!), garlic, onions, and basil.  Done. Easy.  Sauce is also free calories.  Unless it comes from a jar. 

3) Grated cheese (Romano, Pecorino, Parmesan etc) doesn't come from a green can.  Please don't even come near me with a green can and call it cheese. Locatelli Romano cheese is 20 calories per tbsp, please just use the real thing. 


This recipe is inspired by those truths! I hope you enjoy this super meaty, saucy, cheesy and awesome lasagna! Recipe after the jump.






Ingredients:
1lb ground turkey (85/15)
Whole Wheat Lasagna noodles – 4 needed
1 cup part skim mozzarella cheese
15 oz fat free ricotta cheese
2 medium zucchinis
10 oz pack of mushrooms, diced
HOMEMADE red sauce (no salt added crushed tomatoes, garlic, onions, basil, dash of salt)
Parsley to taste
2 tbsps Romano cheese
1/4 cup egg beaters

Directions:
Preheat oven to 350 degrees
Clean mushrooms with a damp paper town and dice, put in simmering red sauce.
Cut zucchini into thin strips and sauté in a pan with nonstick cooking spray Рput aside.
In the same skillet brown turkey. Once browned, add to sauce with mushrooms.
In a bowl, mix Ricotta, egg beaters, 1 tbsp of Romano cheese and parsley to taste. (I use a lot, since I don’t cook with salt. Herbs = flavor!)
Ladle one cup of sauce on to the bottom of a 9x9 baking pan
Add a sheet of noodles (should take 4)
Top with a cup of sauce, followed by half of the ricotta mixture and half of the mozzarella cheese.
Then, layer the zucchini strips, as if they were noodles. Top with remaining sauce, ricotta mixture and mozzarella. Sprinkle with 1 tblsp of Romano cheese.



Cover with foil and cook for 45 mins, then uncover and cook for an additional 15 mins. Let stand for at least 15 mins before eating.


Total calories: 354 per serving
Regular Lasagna: 850 per serving

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