Home Style Whole Wheat Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 Box (13.25 oz) Ronzoni Healthy Harvest Whole wheat lasagna noodles1# very lean ground turkey or chicken breast (99% lean)1 tsp. fennel (this helps give the meat a sausage type of flavor as fennel is used in that, however, it is optional)1 T. minced garlic1/2 tsp. onion powder1 tsp. pepper, divided 1/2 cup diced onion1 1/2 cups water2 jars (23.5 oz each) Francesco Rinaldi no salt added Traditional flavor- (American Heart Assoc. approved)24 oz. fat free cottage cheese1 large egg5 large egg whites1 T. parsley1 tsp. oregano1 tsp. garlic powder1/2 tsp. basil2 cups (8 oz) shredded mozzarella4 oz Cabot 75% reduced fat white sharp cheddar cheese, shredded1/2 cup Parmesan
Bring a large pot of water to a boil. Add lasagna noodles. When it returns to a boil, cook for 6 minutes. Drain and set aside. The noodles should not be cooked completely.
In a large non stick skillet brown the ground turkey, fennel, minced garlic, onion powder, 1/2 tsp pepper, and diced onion. Saute until meat begins to brown and onion becomes translucent. Since turkey (or chicken) is so lean, add small amounts of water as you cook to keep from sticking and aiding in the browning process. When thoroughly cooked, add the spaghetti sauce and water. Mix well and remove from heat.
In a food processor or blender, add cottage cheese, eggs, parsley, oregano, garlic powder, basil and 1/2 tsp. pepper. Process just until combined - do not over process. This creates a nice creamy blend of flavors that is also easier to work with when assembling the lasagna.
In another bowl, combined the mozzarella and cheddar cheese. Remove 1 cup of this mixture and set aside. To original bowl of cheese, add the Parmesan and then add this to the cottage cheese mixture.
To assemble the lasagna:
Using a 13 X 9 inch pan, spread 1 cup of sauce on bottom of pan.
Arrange 6 of the noodles over sauce, overlapping them.
Spread 2 cups of sauce over noodles.
Next spread 1/2 of the cottage cheese mixture.
Repeat these 3 steps again. Then -
Layer the last of the noodles on top
Spread the remaining sauce on the noodles
and top this with the reserved 1 cup of cheese you had set aside.
Cover with foil (spray with non stick spray so cheese won't stick).
Bake in 350 degree oven for 40-45 minutes. Remove foil and continue cooking another 5-10 minutes or until cheese is bubbly. Since pan is very full, be careful that lasagna doesn't bubble over in oven.
Hint - this can be assembled and baked later. This also helps the flavors to combine better but is not necessary.
Let stand after baking for 10 minutes before cutting.
Cut pieces by using a 4 X 4 cutting guide.
16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user 7777BEV.
In a large non stick skillet brown the ground turkey, fennel, minced garlic, onion powder, 1/2 tsp pepper, and diced onion. Saute until meat begins to brown and onion becomes translucent. Since turkey (or chicken) is so lean, add small amounts of water as you cook to keep from sticking and aiding in the browning process. When thoroughly cooked, add the spaghetti sauce and water. Mix well and remove from heat.
In a food processor or blender, add cottage cheese, eggs, parsley, oregano, garlic powder, basil and 1/2 tsp. pepper. Process just until combined - do not over process. This creates a nice creamy blend of flavors that is also easier to work with when assembling the lasagna.
In another bowl, combined the mozzarella and cheddar cheese. Remove 1 cup of this mixture and set aside. To original bowl of cheese, add the Parmesan and then add this to the cottage cheese mixture.
To assemble the lasagna:
Using a 13 X 9 inch pan, spread 1 cup of sauce on bottom of pan.
Arrange 6 of the noodles over sauce, overlapping them.
Spread 2 cups of sauce over noodles.
Next spread 1/2 of the cottage cheese mixture.
Repeat these 3 steps again. Then -
Layer the last of the noodles on top
Spread the remaining sauce on the noodles
and top this with the reserved 1 cup of cheese you had set aside.
Cover with foil (spray with non stick spray so cheese won't stick).
Bake in 350 degree oven for 40-45 minutes. Remove foil and continue cooking another 5-10 minutes or until cheese is bubbly. Since pan is very full, be careful that lasagna doesn't bubble over in oven.
Hint - this can be assembled and baked later. This also helps the flavors to combine better but is not necessary.
Let stand after baking for 10 minutes before cutting.
Cut pieces by using a 4 X 4 cutting guide.
16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user 7777BEV.
Nutritional Info Amount Per Serving
- Calories: 254.7
- Total Fat: 6.8 g
- Cholesterol: 22.7 mg
- Sodium: 386.4 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 4.0 g
- Protein: 18.7 g
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