Feel-Good Lasagne
If you want to make your own lasagne but think it’s too hard to figure out how to make one that is good for you, go for this one. It has all the flavors, layers, and textures of traditional lasagne, but with the added benefit of good-for-you foods and a “less fat is more” philosophy. This recipe is based on one served at the famous Canyon Ranch spas. The recipe looks long, but it assembles fast. Put it in two 8-inch square pans so you can freeze one and enjoy one today.
Serves 8 • Prep Time: 25 minutes • Cook Time: 60 minutes
BOLOGNESE SAUCE
11/2 teaspoons olive oil
12 ounces ground turkey or vegetarian Italian sausage meat, bulk or removed from its casings
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons dried basil
1 teaspoon dried oregano
2 cups Slow-Simmered Tomato Sauce with Red Wine (see here) or your favorite marinara sauce
RICOTTA FILLING
2 cups fat-free ricotta cheese
2 egg yolks, beaten
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups Slow-Simmered Tomato Sauce with Red Wine (see here) or your favorite marinara sauce
9 ounces whole wheat lasagne noodles, no-boil or boiled according to package directions
3/4 cup freshly grated parmesan cheese
3/4 cup shredded mozzarella cheese
- Coat a 9 by 13-inch baking dish with a small amount of butter or oil and set aside.
- For the Bolognese sauce, heat the oil in a skillet over medium-high heat. Sauté the turkey sausage, onion, and garlic for about 7 minutes, until the sausage is cooked through and the onion has softened. Stir in the basil, oregano, and tomato sauce. Remove from the heat.
- For the filling, stir the ricotta, egg yolks, basil, oregano, salt, and pepper together in a bowl until well blended.
- To assemble, smooth 1 cup of the tomato sauce in the bottom of the pan and top with one-fourth of the noodles. Top with half of the filling and spread evenly with a knife or spatula. Top with 1 cup of the Bolognese sauce and sprinkle with 1/4 cup of the Parmesan. Layer another one-fourth of the noodles, topping them with 1/2 cup of the tomato sauce, 1 cup of the Bolognese sauce, and 1/4 cup of the mozzarella. Layer the remaining noodles and spread with the remaining filling. Top with the remaining Bolognese and tomato sauces, then the remaining cheeses. Cover with aluminum foil and bake right away, refrigerate for up to 24 hours before baking, or freeze.
- To bake, preheat the oven to 350°F. Bake, covered, for 45 to 50 minutes, or until bubbling. Let cool in the pan for 15 minutes before slicing and serving. To bake when frozen, let the lasagne sit at room temperature for 30 minutes while the oven preheats. Bake, covered, for 80 to 90 minutes, or until bubbling.
Calories 329 • Total Fat 12.5g • Saturated Fat 5g • Carbohydrates 24.5g • Protein 27g • Dietary Fiber 1.3g • Sodium 425mg