Prep 40 mins
Cook 1 hr 30 mins
I love my mother-in-law's lasagna, but after looking at the rcipe, it was just too high in fat and calories for us. The noodle-less lasagna recipes just didn't do it for me. After alot of experimenting, I'm finally happy with it. It's probably not suitable for Atkins because of the noodles, but for anyone on South Beach or Zone or Body for Life, this is great. Generally, I hate the texture of whole wheat pasta, but because it gets cooked twice, it's fine. I served it to people who aren't low carbing, and they loved it! Obviously, you can substitute ground beef for the turkey.
- 1 lb extra lean ground turkey
- 44 ounces Hunts tomato sauce (1 large 29oz. can, 1 medium 15 oz. can)
- 1 cup chopped green pepper
- 1⁄2 cup chopped onion
- 2 tablespoons oregano
- 1 tablespoon chopped fresh parsley
- 1 teaspoon nutmeg
- 1⁄2 teaspoon garlic powder
- 1 teaspoon sugar (used to remove acid from tomato sauce, Splenda won't work)
- 2 tablespoons Splenda sugar substitute
- 1 (8 ounce) boxhodgson mill whole wheat lasagna noodles (or other brand)
- 1 (10 ounce) box frozen chopped spinach
- 30 ounces about 4 cups polly-o fat-free ricotta cheese
- 8 ounces sargento shredded reduced-fat mozzarella cheese
- 1⁄4 cup grated locatelli romano cheese
- 1 cup egg substitute
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- Brown meat in large (>3qt) saucepan, drain.
- Add pepper and onions, tomato sauce, oregano, parsley, nutmeg, garlic powder, sugar, and Splenda. Simmer for 1 hour. Meanwhile, continue with next 3 steps.
- Cook spinach according to directions, drain well and let cool a little.
- Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.).
- Combine ricotta, romano, 1.5 cups of the mozzarella, egg substitute, spinach, salt and pepper for filling.
- In a 13"x9" baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce.
- Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly.
- Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned.
- Allow to stand for about 10 minutes before cutting for easier handling.
- Obviously, you can substitute whatever brands you can find, but using the brands listed above, each piece (1/12 recipe) has about 285 calories, 5g fat, 24g carbs, and 32g protein.
This recipe was just what Iwas looking for. I didnt add any sugar or Splenda as I was trying to keep the carbs down, I used a Marzetti Napa Valley Pasta sauce which was fantastic, Dreamfields lasagna noodles, and cottage cheese instead of Ricotta. I also doubled the meat and cheese, and used 3 eggs. Fabulous!
This was a pretty good recipe. My only complaint is that 1 tbsp nutmeg seemed too strong, and was the dominant flavor in the entire dish. I would cut back on the nutmeg. That being said, I will use this recipe again as a base and make small adjustments on the ingredients based on my preferences.
My family enjoyed this, but as we are carnivores, we used 2 lbs ground turkey to make a serving for 6. How you can use only 1 pound for 12 people is beyond me, really. I did not use Splenda and I just threw some fresh uncooked spinach over the cheese layer and it worked fine. A really nice lasagna for a change of pace.