Ingredients Jump to Instructions ↓

  1. 16 ounce(s) whole wheat lasagna noodles

  2. 1 squirt non-stick cooking spray

  3. 1 teaspoon(s) olive oil

  4. 1 tablespoon(s) minced garlic

  5. 1 small onion , diced

  6. 1 medium carrot , shredded

  7. 1/2 cup(s) zucchini , diced-small

  8. 1 pound(s) lean ground turkey

  9. 2 tablespoon(s) tomato paste

  10. 1 cup(s) low sodium chicken stock

  11. 1/3 cup(s) fat free evaporated milk

  12. 24 ounce(s) lowfat marinara , less than

  13. 1gram of fat per serving

  14. 3/4 cup(s) lowfat cottage cheese

  15. 1/2 cup(s) fresh chopped basil

  16. 1/4 cup(s) pecorino romano cheese , shredded

  17. pepper and salt

  18. 1/3 cup(s) 2% reduced fat shredded Mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Heat large pot of water to boil. Add salt and lasgana noodles, and cook as label directs. You may need to cook the noodles a few minutes longer to cook fully.

  2. In a 12in. skillet on medium heat, spray with cooking spray to coat the pan and olive oil. Add onion and garlic and saute for 3 minutes, add carrots and zucchini and saute for another 5 minutes. Add turkey and salt and pepper to taste and cook until turkey is no longer pink, about 10 minutes; breaking up with a spoon. Add chicken stock and tomato paste; stir well and cook until sauce reduces, about 2-3 minutes. Stir in marinara; heat until boiling; simmer on low for 5 minutes, stirring occasianally; stir in milk; simmer for 5 minutes.

  3. In a bowl stir together cottage cheese, basil, pecorino and pepper; set aside.

  4. Drain noodles;return to suacepan. Add meat sauce and mozzarella. Spoon mixture onto hot plates; top with cottage cheese mixture. You are ready to serve.


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