12W12SP2 Update: Skinny Lasagna

We felt like having lasagna for dinner yesterday, but I didn't want to starve the rest of the day, so I used what we had in the freezer and cupboards plus a couple of strategic additions to come up with this magical concoction that satisfied all our cravings and still didn't break the calorie bank. (This recipe is adapted from a basic meat lasagna recipe that I got off the back of a box of pasta about 200 years ago.)


Skinny Lasagna

• 2 tablespoons olive oil
• ½ pound ground turkey breast
• 1 small-to-medium zucchini, diced
• 1 small-to-medium yellow onion, diced
• Italian seasonings (or basil, oregano, and garlic powder), to taste
• 1 cup frozen chopped spinach
• 9 lasagna noodles (regular, not no-boil)
• 2 containers (15 ounces each) fat-free ricotta cheese
• 2 cups reduced fat (2%) shredded mozzarella cheese, divided
• ¼ cup (12 tablespoons) shredded Parmesan cheese, divided
• salt and pepper, to taste
• 1 egg
• 1 jar pasta sauce

1. Heat oil in large skillet over medium-high heat. Add turkey, zucchini, onion, and Italian seasonings. Cook over medium-high head until turkey is cooked through and vegetables are soft. Add spinach and cook another 3-5 minutes or until spinach is thoroughly heated. Remove from heat and set aside to cool slightly.
2. Meanwhile, cook lasagna noodles according to package directions. Drain and rinse with cold water until cool enough to handle. Pat dry with paper towels.
3. Preheat oven to 375°F.
4. In a large mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, and 6 tablespoons Parmesan cheese. Add cooled turkey mixture. Stir to combine well. Check seasoning and add salt, pepper, and additional Italian seasonings if required. Add egg and stir to combine well.
5. Pour about ½ cup pasta sauce into the bottom of a large (13"x9") baking dish. Spread with the back of a spoon to cover the bottom of the pan. Arrange 3 cooked noodles. Add half of turkey-and-cheese mixture and spread evenly over noodles. Cover with ½ to 1 cup pasta sauce, spreading to cover filling. Sprinkle ⅓ cup mozzarella and 2 tablespoons Parmesan over sauce. Add 3 more noodles and repeat layers. when last 3 noodles have been added, cover well with sauce and sprinkle with remaining cheeses.
6. Cover with foil and bake at 375°F for 35-45 minutes. Remove foil and bake for an additional 10-15 minutes or until top layer of cheese is browned. Let sit for 5-10 minutes before serving.

Total cooking time is about 1½ hours. Makes 9-12 servings, depending on who's eating and how hungry they are. By my math, for 9 servings, each serving has about 350 calories (less if you use a lower-calorie sauce, but I just used regular old Ragú Mama's Special Garden Sauce, which is our favorite). Even better? Each slab of lasagna has about 2 servings of vegetables (from the sauce, the zucchini, the spinach, and the onion). You can add shredded carrots and/or chopped red bell peppers if you want. It's only two layers instead of the more traditional three, but there is no less filling, only slightly less pasta. And it really has something in there for everybody: meat for the guys, veggies for the gals, and plenty of oozy cheesy goodness for the kids. Pair with a side salad AND a nice slice of multigrain baguette, because you CAN. Reheats well, and my husband is taking leftovers for lunch voluntarily, so you have his seal of approval.


Enjoy!