Y’all, it is tough to make Skinny Turkey Lasagna, because you’re staring at ingredients like cheese and noodles. And let’s be honest, not everyone is in love with veggie lasagna and not everyone should have to be. Look, I love veggies – to the point where I am going to secretly stuff veggies down your throats at every opportunity I get, but this is not that recipe. So veggie lovers, disperse! Just kidding veggie lovers. I really do love you. And there is a way to veggie this recipe up. Broccoli, zucchini, mushrooms, you name it. Unfortunately, I didn’t make this recipe using veggies so I can’t make suggestions now, not with a review anyway. But if you do choose to make this recipe using veggies, please comment on this post and let me know how it worked out for you. And in the future, I’m totally making a veggie lasagna. Duly noted.If you’re making Skinny Turkey Lasagna, or any pasta for that matter, you need the right equipment. Here are some of my absolute favorites:
Favorites? Homemade pasta is a life-changer, so I am definitely suggesting the pasta maker for major foodies! Also, I’m such a sucker for cute aprons, and that lemon apron is the cutest. And lastly, I mean, come on. Is that the coolest salad server you’ve ever seen?
- 4 sheets Barilla Oven Ready Lasagna (254 calories)
- 1 cup marinara sauce, such as Trader Joe’s Organic Tomato Basil (calories vary, but mine totaled 110 calories)
- 8 oz ground turkey (338 calories + seasonings of choice, such as garlic powder, onion powder, basil, oregano, and salt & pepper to taste)
- 1 cup fat-free mozzarella (about 160 calories, may sub with part-skim)
- 1/2 cup fat-free ricotta cheese (about 90 calories)
- 2 tablespoons grated parmesan cheese (60 calories)
- Preheat oven to 375F.
- Lightly grease square pan, about 6 X 6, and set aside.
- Cook turkey in saucepan, according to directions on package. Once cooked, add sauce and heat until warm. Set aside.
- Combine ½ cup mozzarella and ½ cup ricotta cheese and mix well. Set aside.
- Using two or three tablespoons of meat sauce, coat bottom of pan. Top with two sheets of lasagna.
- Top lasagna with mozzarella/ricotta mixture, coating entirely. Top with remaining two sheets of lasagna.
- Top lasagna with meat sauce so that it spills over edges and fills up pan.
- Sprinkle remaining mozzarella and parmesan over the top of lasagna.
- Cover with non-stick foil and bake for 25 minutes.
- Once complete, remove foil and continue baking for 5 – 10 minutes, or until cheese has slightly browned.
- Top with desired seasonings.