Healthy Lasagna Bolognese
- Number of Servings: 8
Ingredients
Bolognese:1/2 lb. mushrooms, sliced thin1 medium onion, diced2 TB olive oil1 cup finely chopped parsley1 lb. lean ground turkey1/2 lb. turkey sausage, casings removed (ex. Jennie-O Sweet Italian turkey sausage)1 tsp. dried thyme2 TB balsamic vinegar1 can tomato paste (6oz.)1 can tomato sauce (8oz.)2 cups 99% fat free chicken brothsalt and pepper to tasteBechamel sauce:5 tablespoons unsalted butter1/2 cup all-purpose flour4 cups warm 1% milk1/2 tsp saltGround white pepper (to taste)Ground nutmeg (to taste)1 thick slice of onion (optional)1 box oven-ready lasagna5oz. shredded parmesan (about 1 1/4 cups)1/5 tsp. ground nutmeg
Heat oil in a 5 quart dutch oven over medium heat. Add mushrooms and 1 medium, diced onion; stir. Cover, stirring often, and cook 6-8 minutes, or until the mushrooms are juicy. Increase the heat to high and uncover; add parsley and stir often until vegetables begin to brown, about 10 minutes. Remove mushroom mixture from pot and set aside.
Add ground turkey and sausages to pot and cook over high heat; crumbling mixture as it cooks. Cook 15 minutes, or until browned. Return mushroom mixture to pot and add in thyme, balsamic vinegar, tomato paste and tomato sauce. Season with salt and pepper and stir well. Stir in chicken broth and bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, about 30 minutes, or until most of the liquid has evaporated.
While the bolgonese simmers, prepare the bechamel sauce. Microwave 4 cups of 1% milk in a medium bowl in 1 minute intervals until warm. If desired, add 1 thick slice of onion to warmed milk and set aside for 15 minutes to infuse some flavor in the milk. Melt butter in a 2 quart saucepan over medium heat. Add flour, whisking constantly until smooth, about 2 minutes. Gradually add the warm milk/onion mixture to the saucepan, whisking constantly to avoid lumps from forming. Simmer, DO NOT BOIL, whisking constantly for about 12 minutes, or until the sauce is thick and creamy. Remove from heat and stir in salt, white pepper and ground nutmeg. Adjust seasonings to taste.
Coat a shallow, 9x13inch casserole with cooking spray. Spread 1 cup of the bechamel sauce evenly over bottom of casserole. Arrange 4 sheets of lasagna over bechamel sauce, overlapping sheets slightly. Spread 1/3 of the bolgonese evenly over the noodles. Drizzle 1/2 cup bechamel over bolgonese and sprinkle with 1/4 cup shredded parmesan cheese. Repeat lasagna/bolgonese/bechamel/parmesan process twice (3 layers of bolgonese total). Cover last layer with 4 more lasagna sheets and spread remaining bechamel sauce (about 1 cup) evenly over top. Sprinkle remaining parmesan (about 1/2 cup) and 1/2 tsp. ground nutmeg over bechamel. Cover casserole tightly with foil.
Bake lasagna in a 350 degree oven for about 40 minutes, or until sauce is bubbling and pasta edges are beginning to brown.
Number of Servings: 8
Recipe submitted by SparkPeople user SEPTBRIDE06.
Add ground turkey and sausages to pot and cook over high heat; crumbling mixture as it cooks. Cook 15 minutes, or until browned. Return mushroom mixture to pot and add in thyme, balsamic vinegar, tomato paste and tomato sauce. Season with salt and pepper and stir well. Stir in chicken broth and bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, about 30 minutes, or until most of the liquid has evaporated.
While the bolgonese simmers, prepare the bechamel sauce. Microwave 4 cups of 1% milk in a medium bowl in 1 minute intervals until warm. If desired, add 1 thick slice of onion to warmed milk and set aside for 15 minutes to infuse some flavor in the milk. Melt butter in a 2 quart saucepan over medium heat. Add flour, whisking constantly until smooth, about 2 minutes. Gradually add the warm milk/onion mixture to the saucepan, whisking constantly to avoid lumps from forming. Simmer, DO NOT BOIL, whisking constantly for about 12 minutes, or until the sauce is thick and creamy. Remove from heat and stir in salt, white pepper and ground nutmeg. Adjust seasonings to taste.
Coat a shallow, 9x13inch casserole with cooking spray. Spread 1 cup of the bechamel sauce evenly over bottom of casserole. Arrange 4 sheets of lasagna over bechamel sauce, overlapping sheets slightly. Spread 1/3 of the bolgonese evenly over the noodles. Drizzle 1/2 cup bechamel over bolgonese and sprinkle with 1/4 cup shredded parmesan cheese. Repeat lasagna/bolgonese/bechamel/parmesan process twice (3 layers of bolgonese total). Cover last layer with 4 more lasagna sheets and spread remaining bechamel sauce (about 1 cup) evenly over top. Sprinkle remaining parmesan (about 1/2 cup) and 1/2 tsp. ground nutmeg over bechamel. Cover casserole tightly with foil.
Bake lasagna in a 350 degree oven for about 40 minutes, or until sauce is bubbling and pasta edges are beginning to brown.
Number of Servings: 8
Recipe submitted by SparkPeople user SEPTBRIDE06.
Nutritional Info Amount Per Serving
- Calories: 554.5
- Total Fat: 25.6 g
- Cholesterol: 144.6 mg
- Sodium: 1,343.0 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 3.9 g
- Protein: 36.5 g
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