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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
1/2 pound freshly ground raw turkey breast |
3/4 cup chopped onion |
1/2 cup chopped green pepper |
1 teaspoon minced garlic |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 (6-ounce) can no-salt-added tomato paste |
1/2 cup water |
1/4 cup chopped fresh basil |
1 tablespoon plus 1 teaspoon chopped fresh oregano |
1 clove garlic, crushed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup lite ricotta cheese |
1/4 cup frozen egg substitute, thawed |
4 cooked lasagna noodles (cooked without salt or fat) |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
2 tablespoons freshly grated parmesan cheese, divided |
Directions:
1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey, onion, green pepper, and minced garlic; cook until turkey is lightly browned, stirring until it crumbles. Drain turkey mixture, and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
2. Return turkey mixture to skillet. Add tomato and next 7 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until thickened, stirring occasionally. Remove from heat, and set aside.
3. Combine ricotta cheese and egg substitute in a small bowl, stirring well.
4. Coat 2 (7- x 5 1/4- x 1 1/2-inch) baking dishes with cooking spray. Cut each noodle in half crosswise. Place 2 cooked noodle halves lengthwise in a single layer in bottom of each dish. Top each with one-fourth of turkey mixture and one-fourth of ricotta cheese mixture. Sprinkle each with 1/4 cup mozzarella cheese and 1 1/2 teaspoons Parmesan cheese; repeat layers with remaining noodle halves, turkey mixture, ricotta cheese mixture, and mozzarella and Parmesan cheeses. Bake, uncovered, at 325° for 30 to 35 minutes or until thoroughly heated. Let stand 10 minutes before serving.
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