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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I was inspired by the recipe on the back of the Mullers box. I came up with this low-fat version of the original, but don't tell DH it is low fat, he'll never know otherwise. The secret ingredient is cornstarch this keeps the wateriness (is that a word) out of the fat free cheese. Ingredients:
8 ounces lasagna noodles (1/2 box or 9 noodles) |
2 (26 ounce) jars pasta sauce (choose low-fat, i prefer ragu) |
1 (20 ounce) package ground turkey breast (99% fat free) |
2 tablespoons mrs. dash garlic and herb seasoning (divided) |
15 ounces fat-free ricotta cheese |
1/2 cup egg substitute |
1/2 cup parmesan cheese |
1 teaspoon cornstarch |
2 cups 2% mozzarella cheese (divided) |
Directions:
1. Preheat oven to 350°F.
2. Brown ground turkey and season with 1 T Mrs Dash.
3. Add pasta sauce to meat.
4. In medium bowl combine, Ricotta cheese, 1T Mrs Dash, egg substitute, parmesan cheese, cornstarch and 1 cup mozzarella. Mix well.
5. In a 9x13-inch pan, layer 1 cup sauce, 3 noodles, 1/2 of ricotta mixture, and 1/3 of additional sauce. Continue layers ending with additional sauce.
6. Bake covered for 55 minutes, uncover sprinkle with additional cheese and bake for 5 more minutes. Let stand for 15 minutes before serving.
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