Light Lasagna Dish, this light lasagna begins with a homemade sauce that utilized vegetables, ground turkey and a little bit of pancetta in fact.
The lasagna is layered with a simple ricotta/mozzarella/egg mixture, the sauce, and cooked noodles, and then it’s baked for just 35 minutes.
It turned out so good. I’m pretty sure it was the sauce that put it over the top.
In fact, Everything about it said, “This is a really good homemade lasagna!” And nothing about it said, “This totally tastes like a lighter lasagna.”
It was perfect in every way. The recipe comes from David Joachim’s book: Global Kitchen: The World’s Most Delicious Food Made Easy.
Light Lasagna Dish: Direction
Combine pasta, ricotta, sauce, and chili flakes, then crumble sausage on top. Add spinach, and let wilt.
Place onion, celery, carrot and garlic in a food processor; pulse until coarsely ground.
Heat a medium saucepan over medium-high heat. Add oil to the pan swirl to coat.
Then add tomato paste and pancetta, cook 1 minute, stirring constantly. Then add turkey, and cook 4 minutes, stirring to crumble.
Add wine, cook 2 minutes or until liquid evaporates, scraping the pan to loosen browned bits.
Add onion mixture, salt, red pepper, oregano, and black pepper to the pan, and cook 3 minutes, stirring occasionally.
Then add milk and basil; cook 3 minutes, stirring occasionally. Stir in tomatoes, reduce heat, and simmer 20 minutes.
Preheat oven to 425 degrees F. Sprays a 13×9-inch glass or ceramic baking dish with nonstick spray.
In a medium bowl, combine the ricotta, mozzarella, and egg.
Specifically, spread 3/4 cup of the sauce in the bottom of the prepared dish.
Then arrange 3 noodles over the sauce, top with half of the remaining sauce and half of the ricotta mixture.
Repeat layers once, ending with the ricotta mixture. Then sprinkle remaining 1/2 cup mozzarella evenly over the top.
Bake for 35 minutes. If your cheese is not golden brown already, you can preheat the broiler then broil the lasagna for 2 minutes.
Let stand for 10 minutes before serving.
- 1 1/2 cups coarsely chopped onion
- 3/4 cup coarsely chopped celery
- 1/2 cup coarsely chopped carrot
- 1 tablespoon olive oil
- 4 garlic cloves, peeled
- 1 tablespoon unsalted tomato paste
- 1 ounce diced pancetta
- 1/4 cup white wine
- 1 pound 99% lean ground turkey breast
- 3/4 teaspoon kosher salt
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 cup 1% low-fat milk
- 1/2 cup chopped fresh basil
- One 28-ounce can crushed tomatoes, undrained
- cooking spray
- 1 1/2 cups part-skim ricotta cheese
- 6 ounces shredded part-skim mozzarella cheese, divided (1 1/2 cups)
- 1 large egg, lightly beaten
- 6 cooked lasagna noodles