Light Bolognese Lasagna

from Cooking Light

Light Bolognese Lasagna
Light Bolognese Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups coarsely chopped onion

  • 3/4

    cup coarsely chopped celery

  • 1/2

    cup coarsely chopped carrot

  • 4

    garlic cloves

  • 1

    tablespoon olive oil

  • 1

    tablespoon unsalted tomato paste

  • 1

    ounce diced pancetta

  • 1

    pound ground turkey breast

  • 1/4

    cup white wine

  • 3/4

    teaspoon kosher salt

  • 3/4

    teaspoon crushed red pepper

  • 1/2

    teaspoon dried oregano

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    cup 1% low-fat milk

  • 1/2

    cup chopped fresh basil

  • 1

    (28-ounce) can crushed tomatoes, undrained

  • 1 1/2

    cups part-skim ricotta cheese

  • 6

    ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups)

  • 1

    large egg, lightly beaten

  • Cooking spray

  • 6

    cooked lasagna noodles

Directions

1. Place first 4 ingredients in a food processor; pulse until coarsely ground. Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add tomato paste and pancetta; cook for 1 minute, stirring constantly. Add turkey, and cook for 4 minutes, stirring to crumble. Add wine; cook for 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add onion mixture, salt, and next 3 ingredients (through black pepper) to pan, and cook 3 minutes, stirring occasionally. Add milk and basil; cook for 3 minutes, stirring occasionally. Stir in tomatoes; reduce heat, and simmer 20 minutes. 2. Preheat oven to 425°. 3. Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl. 4. Spread 3/4 cup turkey mixture in bottom of a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over turkey mixture; top with half of remaining turkey mixture and half of ricotta mixture. Repeat layers once, ending with ricotta mixture. Sprinkle remaining 1/2 cup mozzarella evenly over top. Bake at 425° for 35 minutes. 5. Preheat broiler to high. (Keep lasagna in oven.) 6. Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving.

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