Low-Fat Egg Noodle Lasagna Bake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Modified from Egg Noodle Lasagna to reduce fat and calories Ingredients:
1 (8 ounce) package wide egg noodles |
1 lb ground turkey |
6 green onions, sliced |
2 large garlic cloves, minced |
3/4 teaspoon kosher salt, divided |
1 (26 ounce) jar tomato sauce |
1/8 teaspoon ground black pepper |
8 ounces part-skim ricotta cheese |
1 cup fat free sour cream |
1/2 cup shredded parmesan cheese |
Directions:
1. Sauté ground turkey, green onions, garlic and 1/2 teaspoon salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
2. Stir in tomato sauce and pepper. Cover, reduce heat and simmer 20 minutes.
3. While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, sour cream and remaining 1/4 teaspoon salt until blended.
4. Layer half each of egg noodle mixture and meat mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
5. Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes. Let stand 10 minutes before serving.
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