Low-Fat Meaty Lasagna

"No ricotta or cottage cheese here! A creamy béchamel and plenty of Parmesan cheese round out this hefty, meaty lasagna that doesn't taste, look or feel _light_ or diet-ish. From the 2008 edition of The Best of America's Test Kitchen cookbook - they did all the tweaking and testing for me! Note - no precooking of the lasagna noodles needed!"
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Ready In:




  • Meat Sauce:

  • Place the carrots, mushrooms and garlic in the food processor and pulse until finely chopped - 10 pulses or so. Transfer to a bowl.
  • Add tomatoes with juice to the food processor and pulse till smooth - about 5 pulses. Set aside.
  • In a large Dutch oven or equivalent, combine 1 teaspoon olive oil, minced onion, salt and pepper. Cover and cook over medium heat until onion is soft, 3-4 minutes. Add the carrot/mushroom/garlic mixture and cook, uncovered, until the mushrooms release their liquid, 5-7 minutes. Increase heat to medium-high and cook another 3-5 minutes or until liquid evaporates.
  • Stir in the tomato paste and cook until it begins to brown, 2 minutes or so. Stir in the turkey and 1 cup of milk. Cook, using a spoon to break up meat, until most of the milk has evaporated, 5-7 minutes.
  • Stir in the tomatoes, 1 cup of broth and the bay leaf. Bring to a simmer and cook until the sauce has thickened and most of the liquid has evaporated, 45-60 minutes.
  • Remove from heat, discard bay leaf and stir in the basil. Add more salt and pepper if needed.
  • Bechamel (white sauce):

  • Whisk the remaining 1 cup of milk, 1 cup of broth and flour together in a medium saucepan until smooth. Bring the mix to a simmer over medium-high heat and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat and stir in remaining 1 teaspoon olive oil and the Parmesan cheese.
  • Heat oven to 425F and adjust rack to upper-middle position.
  • Spread 2 cups of the meat sauce in a 13 by 9-inch baking pan. Lay 3 noodles atop sauce. Repeat layers 3 more times, ending with noodles. Spread white sauce evenly on the top layer of noodles, leaving a 1-inch border around the sides.
  • Bake until lasagna is bubbling around the edges and the top is beginning to brown, 25-30 minutes. Cool on wire rack for 20 minutes before serving.
  • Make Ahead: The meat sauce and white sauce can be made and refrigerated up to 2 days. Reheat both before assembling lasagna.

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<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
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