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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup, chopped | Carrots | 4 | cloves | Garlic | 3/4 | cup, diced | celery | 1 1/2 | cups, chopped | Onions | 2 | teaspoons | oil, olive | 1 | tablespoon | tomato paste | 1 | tablespoon | No salt added tomato paste | 1 | teaspoon | Red pepper, flakes | 1 | teaspoon | black pepper | 4 | fliud ounces | wine, dry white | 1/2 | tablespoon | oregano, dried | 1 | cup | milk (non-fat) | 8 | tablespoons | basil, fresh, chopped or (1/2 cup) | 3 1/2 | cups | 28oz. can crushed tomatoes no salt added | 1 1/2 | cups | ricotta cheese, fat free | 6 | ounces | low-fat shredded mozzarella divided | 1 | large | eggs, beaten lightly | 1 | teaspoon | cooking oil spray | 6 | noodles | lasagna noodles that's 65% lower glycemic index | 1 | pound, raw | gruond turkey |
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Steps
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Sequence
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Step
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| | 1 | Place first 4 ingredients in food processor and pulse until coarsely ground. In a medium skillet over medium-high heat add oil to pan, tomato paste and pancetta, cook for 1 minute, stirring constantly. Add turkey and cook 4 minutes. Add wine, cook for 2 minutes or until liquid evaporates. Add vegetable mixture, red pepper, oregano, black pepper, cook 2 minutes, stirring occasionally. Add milk and basil stir then add tomatoes; reduce heat, and simmer 20 minutes. | | 2 | Preheat oven to 425 degrees | | 3 | Boil pasta according to instructions on package. | | 4 | Combine ricotta, 1 cup mozzarella cheese, egg in a small bowl. | | 5 | Spread 3/4 cup turkey mixture in bottom of a 13 x 9 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 1/2 cup mozzarella evenly over top. Bake at 425 degrees for 35 minutes. | | 6 | Preheat broiler to high. Keep lasagna in oven. | | 7 | broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving. |
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