Mom's Healthy Lasagna
I took my mothers recipe and substituted low-cal/low-fat ingredients and added fresh vegetables for a full-flavor, but light lasagna.
I took my mothers recipe and substituted low-cal/low-fat ingredients and added fresh vegetables for a full-flavor, but light lasagna.
- 1 lb ground turkey
- 1 teaspoon salt and pepper
- 1 box whole wheat lasagna noodles
- 1 jar pasta sauce low-sodium or traditional
- 16 ounces part skim mozzarella cheese shredded
- 16 ounces part skim ricotta cheese
- 2 cups fresh basil for pesto
- 5 cloves garlic 4 cloves for pesto
- 3/4 cup shredded parmesan cheese 1/2 cup for pesto
- 1/2 cup walnuts for pesto
- 1/4 cup extra virgin olive oil for pesto
- 1/2 medium yellow onion diced
- 1 green bell pepper diced
- Carbohydrate 32.8880969965615 g
- Cholesterol 64.7745459260387 mg
- Fat 20.9572462672557 g
- Fiber 5.84063248537773 g
- Protein 26.1299797508274 g
- Saturated Fat 7.96745676432022 g
- Serving Size 1 1 Serving (231g)
- Sodium 633.425161817911 mg
- Sugar 27.0474645111837 g
- Trans Fat 2.05884306994554 g
- Calories 430 calories
Step-by-step
- Boil noodles in salted water until cooked (10-15min). Drain and rinse carefully so that they don't tear or break. Cover to prevent them from drying out or sticking together, and set aside.
- Brown the ground turkey over medium heat and then drain off the juices. Put back on the stove on medium heat. Add 1 clove of garlic (minced), and about 3/4 of the diced onion, and bell pepper. Simmer for 5 minutes or until veggies soften. Then add the jar of pasta sauce. Simmer on low while preparing the pesto and cheese mixture.
- Put the basil leaves, 4 cloves of garlic, 1/2 cup of shredded parmesan, walnuts and olive oil in a food processor. Blend until smooth.
- In a large mixing bowl, combine the ricotta cheese and all but a handful of the shredded mozzarella (save about 1/4 cup for the top of the lasagna). Then stir in 2 tablespoons of pesto (or more if you like), salt and pepper.
- Preheat oven to 350 degrees. In a 9"x13" (3 quart) baking dish, start by spreading a spoonful of pasta sauce on the bottom to prevent sticking. Then add a layer of noodles (about 3 or 4 should make a layer). Next, spread a layer of the cheese mixture. It doesn't have to be perfectly even because it will all melt together. Then add a layer of pasta/meat sauce. Repeat these layers until only a spoonful of sauce remains. You should be able to make 3-4 layers. Top with one last layer of noodles, followed by a spoonful of pasta sauce, the remaining onion and bell pepper, and mozzarella cheese.
- Bake until brown on top and bubbly (30-45 minutes). Allow it to cool for about 10 minutes before serving so that it firms up and doesn't run.
Balancing richness with lighter ingredients requires intentional structural choices. Standard beef lasagna relies heavily on rendered fat for moisture, but swapping in lean ground turkey creates a drier environment unless addressed. Simmering the browned poultry directly with diced bell peppers and onions restores lost hydration while building a savory base. Incorporating part-skim cheeses and whole-wheat noodles further reduces the weight without sacrificing structure. Standardizing portions across a large crowd is straightforward because this recipe scales easily by doubling the layers in deep disposable pans.
Pesto Incorporation and Assembly
Blending fresh basil, garlic, walnuts, parmesan, and extra virgin olive oil creates a vibrant herbaceous paste that cuts through heavy dairy. Fold two tablespoons of this mixture directly into the ricotta and mozzarella blend. This technique distributes concentrated aromatics throughout the interior without thinning the cheese consistency. When layering the components in a 9x13-inch baking dish, start with a thin smear of sauce to anchor the bottom pasta sheet and prevent scorching.- If the lasagna slumps and slides apart upon slicing, the rest period was too short. Allow the baked dish to sit for exactly ten minutes before cutting so the starches can set.
- Prevent torn pasta sheets by rinsing boiled noodles in cool water and immediately covering them with a damp towel to retain pliability.
- Bake uncovered at 350 degrees Fahrenheit until the mozzarella turns golden brown and the edges bubble vigorously.
