I have a great healthy lasagna recipe to share. I got it off Yahoo’s “Pasta Make-over” article and changed a couple of things in the process.
Unfortunately, it’s pretty complicated… not like most of my recipes that involve only the crockpot. This recipe originally called for a dutch oven (don’t even know what that is) and a food processor (don’t have one). So, I improvised a little and after slaving away in the kitchen, the lasagna turned out great.
Low Fat Turkey Lasagna
- 1 lb sliced mushrooms
- 2 chopped carrots
- 6 cloves minced garlic
- 1 chopped onion
- olive oil
- 3 tbs tomato paste
- 2- 28 oz cans of whole tomatoes (These should be food processed… I just chopped a ton.)
- 1 lb ground turkey
- bay leaf
- lasagna noodles (no boil)
- 2 cups of milk (I used skim)
- 2 cups of chicken broth
- 1 cup grated parmesan cheese
- 5 tablespoons flour
- salt and pepper
1. Chop carrots, mushrooms, onions, and garlic. (The recipe called for food processing them, but since I don’t have one, I had to just chop. A lot.) Cook onions in oil, salt and pepper until translucent. Add veggies and cook over medium high heat for 7-10 minutes, until juice has been evaporated.
Add tomato paste and cook until paste has browned.
2. Stir in turkey and 1 cup of milk and cook until most of the liquid has evaporated (7 minutes).
3. Add tomatoes, 1 cup of chicken broth and bay leaf. Simmer until most of the liquid has evaporated (45-60 minutes). I’d recommend leaving some of the liquid in the mix. I put everything in a large pot since there wasn’t enough room in the pan. After liquid has evaporated, remove bay leaf and add basil, salt and pepper.
4. Meanwhile, whisk 1 cup of broth, 1 cup of milk, 1 cup of parmesan cheese, flour and salt and pepper in separate skillet until smooth. Cook over medium high heat for about 2 minutes until mixture has thickened.
5. Oven should be preheated to 425 degrees, and now it’s finally time to assemble the lasagna!! YES!
Layer 13 x 9 baking dish with sauce and lasagna noodles, repeating 3 times. Top off with cheesy mixture, leaving a little space between the edges of the dish.
Bake for 20-25 minutes, until cheese is bubbly.
If I were making this again I’d add some spinach leaves between layers just to get a little more veggies in there—but, I have to say, this might be one of the best (although the most intense) lasagna casseroles I’ve made.