Low-Fat, Low-Sodium Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz. Whole Wheat Lasagna noodles8 oz. Ground Turkey Breast1 cup chopped onion1 cup chopped bell pepper1 14.5 oz can whole peeled tomatoes, no salt added1 6 oz. can no salt added tomato paste2 cups no salt added tomato sauce3 cloves garlic, chopped2 tsp grated parmesan cheese1 15 oz container low fat ricotta cheese8 oz. shredded part skim mozzarella1 large egg2 tbsp dried parsley2 tbsp Italian seasoningcrushed red pepper to taste
In a heavy bottomed sauce pan over high heat, saute onions and peppers until onions are translucent.
Add ground turkey, garlic, and 1 tbsp each of the parsley, Italian seasoning and crushed red pepper and saute until turkey is browned.
Crush the whole tomatoes by hand or chop and add to saucepan with tomato paste and tomato sauce.
Stir to combine, reduce heat to low, cover and simmer for 45 minutes.
In a large bowl combine ricotta, 6 oz of the mozzarella, 1 egg and remaining parsley and Italian seasoning.
Cook lasagna noodles per package directions and reserve. This is approximately 10 2" wide noodles.
In bottom of a lasagna pan pour 1 cup of sauce and spread evenly. Top with 3 noodles, spread 1 cup of sauce over, and add half the cheese mixture. Repeat process with 3 noodles, sauce and remaining cheese mixture. Cover with remaining 4 noodles, overlap if necessary, add remaining sauce and sprinkle with remaining mozzarella.
Cover with aluminum foil and bake in a 350 deg. oven for 45 minutes.
Remove foil and bake an additional 15 minutes.
Remove from oven, cover and let stand 15 minutes before serving.
Makes 8 generous servings.
Add ground turkey, garlic, and 1 tbsp each of the parsley, Italian seasoning and crushed red pepper and saute until turkey is browned.
Crush the whole tomatoes by hand or chop and add to saucepan with tomato paste and tomato sauce.
Stir to combine, reduce heat to low, cover and simmer for 45 minutes.
In a large bowl combine ricotta, 6 oz of the mozzarella, 1 egg and remaining parsley and Italian seasoning.
Cook lasagna noodles per package directions and reserve. This is approximately 10 2" wide noodles.
In bottom of a lasagna pan pour 1 cup of sauce and spread evenly. Top with 3 noodles, spread 1 cup of sauce over, and add half the cheese mixture. Repeat process with 3 noodles, sauce and remaining cheese mixture. Cover with remaining 4 noodles, overlap if necessary, add remaining sauce and sprinkle with remaining mozzarella.
Cover with aluminum foil and bake in a 350 deg. oven for 45 minutes.
Remove foil and bake an additional 15 minutes.
Remove from oven, cover and let stand 15 minutes before serving.
Makes 8 generous servings.
Nutritional Info Amount Per Serving
- Calories: 313.8
- Total Fat: 9.9 g
- Cholesterol: 72.7 mg
- Sodium: 248.8 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 6.6 g
- Protein: 25.1 g
Member Reviews
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ENRICHKA
My husband is on a low sodium diet. I prepared this recipe but added more spices. Lots of basil, Mrs. Dash, and a no salt mix from Costco. I cooked the sauce in my slow cooker for an hour. Next time I will prepare the sauce the day before. My husband is now enjoying lasagna again. - 6/23/18