24 de agosto de 2016

Low Fat Low Sodium Lasagna RECIPE FOR TODAY

      Low Fat Low Sodium Lasagna

      Low Fat Low Sodium Lasagna

    8 oz. Whole Wheat Lasagna noodles
    8 oz. Ground Turkey Breast
    1 cup chopped onion
    1 cup chopped bell pepper
    1 14.5 oz can whole peeled tomatoes, no salt added
    1 6 oz. can no salt added tomato paste
    2 cups no salt added tomato sauce
    3 cloves garlic, chopped
    2 tsp grated parmesan cheese
    1 15 oz container low fat ricotta cheese
    8 oz. shredded part skim mozzarella
    1 large egg

    2 tbsp dried parsley
    2 tbsp Italian seasoning
    crushed red pepper to taste

    In a heavy bottomed sauce pan over high heat saute onions and peppers until onions are translucent.
    Add ground turkey, garlic, and 1 tbsp ea of the parsley and Italian seasoning and crushed red pepper and saute until turkey is browned.
    Crush the whole tomatoes by hand or chop and add to saucepan with tomato paste and tomato sauce.
    Stir to combine, reduce heat to low, cover, and simmer for 45 minutes.
    In a large bowl combine ricotta, 6 oz of the mozzarella, 1 egg, and remaining parsley and Italian seasoning.

    Cook lasagna noodles per package directions and reserve. This is approximately 10 2" wide noodles.
    In bottom of a lasagna pan pour 1 cup of sauce and spread evenly.
    Top with 3 noodles, spread 1 cup of sauce over, and add half the cheese mixture.
    Repeat process with 3 noodles, sauce and remaining cheese mixture.
    Cover with remaining 4 noodles, overlap if necessary, add remaining sauce and sprinkle with remaining mozzarella.
    Cover with aluminum foil and bake in a 350 deg. oven for 45 minutes.
    Remove foil and bake an additional 15 minutes.
    Remove from oven, cover and let stand 15 minutes before serving.

    Makes 8 generous servings.

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