Lasagna Turkey Bolognese
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 271.9
- Total Fat: 8.3 g
- Cholesterol: 55.8 mg
- Sodium: 832.3 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 3.9 g
- Protein: 23.2 g
View full nutritional breakdown of Lasagna Turkey Bolognese calories by ingredient
Introduction
My family loves pasta. It's comfort food on cold Minnesota days and makes a great Sunday family dinner. But eating at Olive Garden can be a challenge when you're trying to watch your weight, so we make this healthy version at home instead. I love how simple it is - you don't have to cook the noodles first, just put them in dry and they cook while it's baking. Leftovers make great lunches and can even be frozen in single-serve container for future use. My family loves pasta. It's comfort food on cold Minnesota days and makes a great Sunday family dinner. But eating at Olive Garden can be a challenge when you're trying to watch your weight, so we make this healthy version at home instead. I love how simple it is - you don't have to cook the noodles first, just put them in dry and they cook while it's baking. Leftovers make great lunches and can even be frozen in single-serve container for future use.Number of Servings: 12
Ingredients
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Sauce:
1 lb. Jennie-O Italian Ground Turkey
1 large onions, chopped
*14 oz Hunt's 100% Natural Crushed Tomatoes w/Basil
*6 oz tomato paste
1 cup water
3 cloves garlic, pressed
2 Tbsp parsley, dried
2 Tbsp Italian seasoning
2 Tbsp brown sugar, packed
seasoning to taste
Cheese Filling:
1 15-oz carton fat-free ricotta cheese
1/2 cup nonfat cottage cheese
4 oz parmesan Cheese, shredded
1 Tbsp parsley, dried
1 tsp oregano, ground
1 tsp basil, dried
8 oz Ronzoni Healthy Harvest lasagna noodles, dry (do not boil)
8 oz part skim mozzarella cheese, shredded
canola cooking spray
*To further reduce sodium, may use low/no sodium canned tomato options instead.
Tips
Garnish with basil, if you like.
Directions
Sauce:
In a large skillet, brown the ground turkey with the onion. Drain off any liquid. Add the crushed tomatoes, tomato paste, water, pressed garlic cloves, parsley, Italian seasoning, and brown sugar. Salt and pepper to taste. Remove from heat and set aside.
Cheese Filling:
In a mixing bowl, use a wooden spoon or rubber scraper to combine the ricotta cheese, cottage cheese, parmesan cheese, parsley, oregano, and basil.
Assembly:
Lightly spray a 9x13 pan with cooking spray. Evenly spread half of the sauce on the bottom of the pan. Arrange half of the dry lasagna noodles on top of the sauce. Spread all of the chese filling on top of the noodles. Arrange the remaining dry lasagna noodles on top of the cheese filling. Cover noodles completely with the remaining sauce. Sprinkle the shredded mozzarella cheese evenly over the sauce. Cover pan with foil and bake at 350 for 60 minutes. Remove foil and continue baking for another 15 minutes, until cheese is bubbly and just beginning to brown. Remove from oven and let sit for 10 minutes before serving.
In a large skillet, brown the ground turkey with the onion. Drain off any liquid. Add the crushed tomatoes, tomato paste, water, pressed garlic cloves, parsley, Italian seasoning, and brown sugar. Salt and pepper to taste. Remove from heat and set aside.
Cheese Filling:
In a mixing bowl, use a wooden spoon or rubber scraper to combine the ricotta cheese, cottage cheese, parmesan cheese, parsley, oregano, and basil.
Assembly:
Lightly spray a 9x13 pan with cooking spray. Evenly spread half of the sauce on the bottom of the pan. Arrange half of the dry lasagna noodles on top of the sauce. Spread all of the chese filling on top of the noodles. Arrange the remaining dry lasagna noodles on top of the cheese filling. Cover noodles completely with the remaining sauce. Sprinkle the shredded mozzarella cheese evenly over the sauce. Cover pan with foil and bake at 350 for 60 minutes. Remove foil and continue baking for another 15 minutes, until cheese is bubbly and just beginning to brown. Remove from oven and let sit for 10 minutes before serving.
Member Ratings For This Recipe
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MAFOSTER11
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STEPHMALLGRAVE
This was DELICIOUS! By far one of the best things I've had on here. The sauce was really good and the whole thing was very quick to make. I was skeptical about not boiling the noodles since they weren't the no bake kind but it worked perfectly! I really can't say enough about this delicious recipe! - 6/23/10
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MEDENFIELD1
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CHGOJMG
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DAWNJL
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DONN2010
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YWAIT0609
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BEAKIEBEAN
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PINKHOPE
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MONKEYGETSFIT
I made this last week & added some eggplant & mushrooms. I was nervous about not cooking the noodles first, but it turned out great. I used low sodium canned tomatoes and less of parmesan & mozarella cheeses and my sodium levels were around 350 a serving.. not bad at all and still tasted great - 8/10/10
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WANT2BEFIT10
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CRAZYTRAIN
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SRIVERS1
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SOOKIE
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WEEDENMJ
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KEEPITMOVING
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CD4014916
still to high in sodium - 11/4/09
Reply from DEFORREST (11/4/09)
Thanks for the tip about the sodium. I was focusing more on the calories, carbs, fat, and protein and really didn't notice the sodium. This could definitely be modified to decrease the sodium content by using low sodium tomatoes, no added salt, etc. Thank you for your comment!
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CASE4GRACE
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OLIVERSMOM2
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VTMELWEL
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NANADA1947
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YIAYIA-THALIA
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FERRETLOVER1
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SHUTRBUG1
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KAITLYNCAMPBELL
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MERPEARL
Yummy , but the sodium is way too high. I recommend the following changes: use no-salt added versions of canned tomatoes (add your own basil), cottage cheese, and ricotta. Use part-skim mozzarella, don't add extra salt. There will be enough salt in the mozzarella; add extra seasonings instead. - 11/4/09
Reply from DEFORREST (11/4/09)
I agree about the sodium - I just used what we had on hand, but next will will definitely do low-sodium substitutions. I did use part-skim mozzarella, just forgot to note that. I'll fix it now. Thank you for your comment!
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SHERI1969
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