Ingredients Jump to Instructions ↓

  1. 16% less calories, 41% less fat, 31% less cholesterol, 25% less sodium, and 201% more fiber! Serves

  2. 6 1 tablespoon extra-virgin olive oil

  3. 1 medium-size onion, finely chopped (about 1 1/2 cups)

  4. 3 to 4 garlic cloves, finely minced

  5. 1 pound lean ground turkey

  6. 3/4 Green Puree

  7. 1 (6-ounce) can tomato paste

  8. 1/4 cup oat bran

  9. 1/2 teaspoon each dried basil and oregano 9-ounce box uncooked lasagna noodles, roughly broken into strips

  10. 1 jar (24-26 oz.) marinara sauce

  11. 1 cup part skim shredded mozzarella

Instructions Jump to Ingredients ↑

  1. Preparation : Heat the oil over medium heat in a deep skillet or earthenware pot. Add the onions and garlic and cook until they are slightly translucent, about 10 minutes. Add the turkey, stirring to break it up, and cook for about 5 minutes, until the meat is no longer pink. In a medium bowl, combine the Green Puree and tomato paste until mixture turns brownish in color. Add to skillet, and stir in the oat bran, basil, and oregano. Add broken noodles on top of meat mixture, then top with tomato sauce. Fill empty tomato sauce jar three-quarters full of water (about 2 1/2 cups) and add to skillet. Stir to combine. Bring to boil and then reduce to simmer, cover, and cook for 30 minutes, stirring occasionally. Add cheese on top, do not stir again; cover for 3 to 5 minutes until cheese is melted. Serve hot. From The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals by Chef Missy Chase Lapine


Send feedback