Tonight we had lasagna for supper– “healthy” lasagna. It’s lower in fat and has more protein than a traditional lasagna. The flavor is a bit different, but very good. The kids helped themselves to seconds and thirds.
1 & 1/2 pounds lean ground turkey
3 cups pasta sauce
2 cups mozzarella cheese
1/2 cup grated Parmesan cheese
1 container low-fat cottage cheese (15 oz.)
2 eggs, beaten
1 tsp. parsley
salt & pepper to taste
The prep work is easy. I started out by browning a pound and a half of lean ground turkey. After rinsing the meat, I added 3 cups of spaghetti sauce from a jar (gasp!). I like mine with mushrooms. While the meat mixture simmered I combined 1 cup of mozzarella cheese, a 15 oz. container of low-fat cottage cheese, 1/2 cup Parmesan cheese, two eggs, salt, pepper, and parsley to make the cheese filling.
Layering is the fun part. Spread 1 cup of the meat sauce in the bottom of a 9 x 13 baking dish. Place 3 uncooked whole wheat lasagna noodles on top, then layer with another cup of the sauce, three more noodles, and half of the cheese mixture.
Continue layering the ingredients, then top with 1 cup of shredded mozzarella.
I covered the dish with foil and baked it in my convection oven at 325 degrees for 35 minutes. A traditional oven would probably need 45 minutes at 350 degrees. Another thing I like about this recipe is that it is relatively inexpensive. I’m all for frugal when it tastes good and is good for you, too. The finished product is delicious. Let me know if you give this “healthy” recipe a try.