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Ingredients Jump to Instructions ↓

  1. 1 package(s) Whole Wheat Lasagna Noodles ,

  2. 16 oz package

  3. 2 tablespoon(s) Extra Virgin Olive Oil

  4. 1 whole(s) onion , chopped

  5. 2 bulb(s) garlic, minced , (2 cloves of garlic)

  6. 1 pound(s) ground turkey

  7. 1 pinch(es) sea salt , freshly ground

  8. 1 pinch(es) black pepper , freshly ground

  9. 1/2 cup(s) dry red wine

  10. 1 jar(s) marinara sauce ,

  11. 24 oz jar

  12. 1/3 cup(s) 1% milk

  13. 3/4 cup(s) part-skim ricotta cheese

  14. 1/2 cup(s) fresh basil, chopped

  15. 1/4 cup(s) Parmesan cheese , freshly grated

  16. 1/3 cup(s) shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of water to boiling. Add lasagna noodles, and cook as label directs, increasing cooking time by 2 to 3 minutes or until al dente.

  2. Meanwhile, in 12-inch skillet, heat oil on medium-high. Add meat and chopped onion, season with salt and pepper and cook until meat is browned, breaking it up with spoon, about 3 minutes. Add minced garlic and cook 1-2 minutes or just until garlic is golden brown. Add wine; cook 2 to 3 minutes or until almost evaporated. Stir in marinara; heat to boiling. Simmer on low 5 minutes, stirring occasionally. Stir in milk; simmer 5 minutes.

  3. In bowl, stir ricotta with basil, Romano, and 1/4 teaspoon coarsely ground black pepper; set half aside. Stir other half into meat mixture until creamy.

  4. Drain noodles and seperate them so they do not stick together. Return to saucepot and add meat mixture and mozzarella; toss well. Spoon onto six plates; top with small dollops of ricotta mixture.

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