Friday, October 29, 2010

Healthier Lasagna

The other day I made Bethenny Frankel's recipe for lasagna. I wanted to try this recipe because it was healthier and didn't call for a lot of cheese. I used ground meat instead of turkey sausage because that's what I already had in my freezer. I also used my homemade sauce because I had some made already.

  • 8 ounces whole wheat lasagna noodles
  • 1 pound turkey sausage (take it out of the casing)
  • 16 ounces any tomato sauce (don’t be a hero--just buy the kind in a jar)
  • 1/2 cup chopped fresh Italian (flat leaf) parsley
  • 2 tablespoon chopped fresh basil
  • 15 ounces part–skim ricotta cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 ounces shredded part-skim mozzarella cheese
  • 1/3 cup freshly grated Parmesan cheese
  1. Preheat the oven to 350. Cook the noodles according to package directions. Set them aside.
  2. Brown the turkey sausage in a nonstick skillet with cooking spray. Stir in the tomato sauce. Set aside.
  3. In a bowl, combine the parsley, basil, ricotta cheese, salt, and pepper. Set aside.
  4. Spray a baking pan (9x13 inches) with cooking spray. Ladle about 1/3 of the tomato meat mixture into the bottom of the pan. Cover with half the noodles. Spread half the herb-ricotta mixture over the noodles. Repeat with another 1/3 of the sauce, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the remaining sauce. Sprinkle the mozzarella cheese and the Parmesan cheese over the top.
  5. Bake for 30 – 45 minutes or until heated through and bubbling.

You should definitely check out Bethenny's website because there are lots of great recipes to try. I'm gonna try the Pumpkin Marble Cheesecake next.

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