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Light Bolognese Lasagna - Cooking with Tami
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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!
Print Recipe
Servings: 8
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Place onion, celery, carrots, and garlic in a food processor and pulse until finely chopped.                 
  2. 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.
  3. Add turkey and cook 4 minutes until browned and crumbled.
  4. Add wine, cook for 2 minutes or until liquid evaporates, scraping pan to loosen brown bits.
  5. Add onion mixture, salt, red pepper, oregano, and black pepper and cook 3 minutes stirring occasionally.
  6. Add milk and basil; cook for 3 minutes, stirring occasionally.
  7. Stir in tomatoes, reduce heat, and simmer 20 minutes.
  8. Preheat oven to 425°.
  9. Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl.
  10. Spread ¾ cup turkey mixture in bottom of 13" x 9" glass or ceramic baking dish coated with cooking spray.
  11. 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.
  12. 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.