- 6
Ingredients
- 9 Whole Wheat Lasagna Noodles
- 1/2 lb. Ground Skinless Turkey Breast
- 1 Onion, Chopped
- 1 Orange or Yellow Bell Pepper, Diced
- 1 Zucchini, Diced
- 1 Tsp. Fennel Seeds, Finely Crushed
- 2 (16 oz.) jars fat-free Marinara Sauce
- 1 1/2 Cups Fat-Free Ricotta Cheese
- 3/4 Cup Shredded Low-Fat Italian Cheese Blend
Preparation
Step 1
Preheat oven to 375 F. Spray 9 x 13 inch baking dish with nonstick spray
Cook noodles according to package directions, omitting salt if desired; drain in colander. Rinse under cold running water; drain again.
Meanwhile, to make sauce, spray large nonstick skillet with nonstick spray and set over medium-high heat. Add turkey, onion, bell pepper, zucchini, and fennel seeds. Cook, breaking turkey apart with wooden spoon, until browned and pan juices are evaporated, about 10 minutes.
Stir marinara sauce into skillet and bring to boil. Reduce heat and simmer until sauce is slightly thickened and flavors are blended, about 10 minutes.
Spread one-fourth of sauce in prepared baking dish. Top with 3 nooodles; spread 1/2 cup ricotta over noodles. Repeat layering with sauce, noodles, and ricotta two times; top with remaining sauce. Cover dish with foil and bake 30 minutes. Uncover and sprinkle cheese blend over lasagna. Bake, uncovered, until heated through and cheeses are lightly browned, about 20 minutes longer. Let stand 10 minutes before serving.
1/6th of Lasagna = 8 pts.