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!
Ingredients
- 1 medium onion coarsely chopped
- 1 stalk celery coarsely chopped
- 2 carrots peeled and coarsely chopped
- 4 garlic cloves
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted tomato paste
- 1 oz. diced pancetta
- 1 lb. lean ground turkey
- ¼ cup white wine or chicken stock
- ¾ teaspoon kosher salt
- ¾ teaspoon crushed red pepper
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 1 cup milk
- ½ cup chopped fresh basil
- 1 28oz. can crushed tomatoes
- 1 ½ cups part-skim ricotta cheese
- 6 oz. shredded mozzarella cheese divided
- 1 egg lightly beaten
- 6 cooked Lasagna noodles
Instructions
- 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°.
- Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl.
- Spread ¾ 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 ½ cup mozzarella evenly over top. Bake at 425° for 35 minutes. Let rest for 10 minutes before serving.
Notes
Recipe from Cooking Light Magazine.