The other day mentioned to a friend how my husband loves lasagna. It is one of his favorite meals and one of my least favorite. It is not a least favorite because I do not like lasagna but I love it. It is not one of my least favorites because I don’t care to make it because I never mind making it. It is one of my least favorites because of the sheer fat and calorie content. Even one piece of lasagna blows my diet. I also think a piece within the proper proportions is too small. So, I inevitably overeat. To compensate I would prepare a big salad before the meal and cut out the garlic bread. I may even eat a bowl of low fat and low calorie soup. Then yesterday, my friend emailed me this recipe for low fat lasagna. She got it from a friend and both love it. I am making lasagna tonight!
I hope you all enjoy!
Low Fat Lasagna
Ingredients:
1 cup onion, chopped
1 cup green bell pepper, chopped
1 1/4 lb. ground turkey
2 teaspoons dried Italian seasoning
One 28 oz. can diced tomatoes
One 15 oz. can tomato sauce
15 oz. cottage cheese or ricotta cheese 8 oz. shredded low-fat mozzarella cheese, plus 2 oz. to sprinkle on top
One 10 oz. package chopped frozen spinach, thawed and drained
One 24 oz. package of ready-to-bake lasagna noodles (use only 16 noodles)
salt and pepper, to taste
Directions:
Preheat oven to 400 degrees F.
Spray a skillet with nonstick cooking spray and heat until hot over high heat.
Add the chopped onion and green bell pepper and cook for 3 minutes, stirring occasionally.
Add the ground turkey and sauté until browned and cooked through, about 5 minutes. Stir frequently.
Add the Italian seasoning, diced tomatoes (with the juice from the can) and the tomato sauce; stir to combine and bring to a boil while stirring occasionally. Remove from heat and season to taste with salt and pepper.
In a bowl mix together cottage cheese or ricotta, 8 ounces of shredded mozzarella and chopped spinach. Stir together and season with salt and pepper. Add a pinch of nutmeg (optional).
Spray pan with nonstick cooking spray and spread 1 cup of the sauce (from Step 5) across the bottom of pan.
Add 4 lasagna noodles on top of the sauce. Spread 1/2 of the cottage cheese mixture (from Step 6) or ricotta mixture over the noodles
Top with 4 more lasagna noodles, spread 3 cups of the tomato sauce (from Step 5) over noodle layer.
Repeat Step 8 and top with the remaining 4 noodles. Top with the remaining sauce and remaining mozzarella cheese.
Place lasagna pan on a cookie sheet in the oven to prevent it from bubbling over onto the oven floor.