Classic Light Bolognese Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A lighter take on classic Bolognese meat sauce allows for more cheese-always a good thing. 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 9inch 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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