Light Bolognese Lasagna

My family loves my regular Lasagna, but they all ate two helpings of this one, even after discovering it was a healthier version!


1 medium onion, coarsely chopped
1 stalked celery, coarsely chopped
2 carrots, peeled and coarsely chopped
4 garlic cloves
1 Tablespoon olive oil
1 Tablespoon unsalted tomato paste
1 ounce diced pancetta
1 lb. ground turkey
1/4 cup white wine or chicken stock
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 milk
1/2 cup chopped fresh basil
1-28 oz. can crushed tomatoes
1 1/2 cups part-skim ricotta cheese
6 ounces shredded mozzarella cheese divided, about 1 1/2 cups
1 egg, lightly beaten
6 cooked Lasagna noodles

Place onion, celery, carrots, and garlic in a food processor and pulse until finely chopped.  heat a medium saucepan over medium heat.  Add oil to pan, swirl to coat.  Add tomato paste and pancetta, cook for 1 minute stirring constantly.  Add turkey and cook 4 minutes until browned and crumbled.  Add wine, cook for 2 minutes or until liquid evaporates, scraping pan to loosen brown bits.  Add onion mixture, salt, red pepper, oregano, and black pepper 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.  Preheat oven to 425 degrees.  Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl.  Spread 3/4 cup turkey mixture in bottom of 13″ x 9″ 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 degrees for 35 minutes.  Let rest for 10 minutes before serving.

Serves:  8

Recipe from Cooking Light Magazine