Light Bolognese Lasagna

By calypan

from Cooking Light

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

Preparation

Step 1

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.