Check the nutrition fact sheets for most Italian restaurants’ lasagna, and you’ll find the calorie count runs anywhere from 750 calories on up…and that’s not including any of the typical sides, like soup, salad, and don’t even get me started on bread sticks…
So when I put together this lighter take 500 calorie meal – including lasagna – I knew it would be a winner at my house.
Serve a 3 inch square sized piece of this Lighter Take Turkey Lasagna, along with a lightly dressed Caesar salad and you have yourself a delicious, Italian, dinner fit for a king and all for just 500 skinny calories.
It also stores and reheats like a dream!
Lighter Take Turkey Lasagna Recipe:
1 1/2 lbs lean ground turkey
Appx 12 Lasagna noodles
6 oz Tomato paste
1 14 1/2 oz can of diced tomatoes
8 oz Ricotta cheese
16 oz Mozzarella
1 clove garlic, minced
2 tbsp dry minced onions
1 tbsp Tone’s Italian Seasoning
(Preheat oven to 400 degrees.)
Boil lasagna noodles until al dente. Mix Ricotta and Mozzarella. Combine 12 oz of water, tomato paste, and diced tomatoes in pot and simmer. Brown ground turkey with onions, garlic and Tone’s seasoning mix. Drain off excess fat, then add to tomato sauce. Pour thin layer of sauce into a 9×12 (or two 9×9 pans, as shown) pan. Place 3 lasagna noodles into bottom of pan to cover sauce. Spread 1/2 of the cheese mixture over pasta. Spread about 1/3 of remaining sauce over cheese layer. Layer 3 lasagna noodles over cheese & sauce layer. Spread remaining half of cheese mixture over pasta & cover with half of remaining sauce. Layer 3 lasagna noodles over this layer & cover with remaining sauce. Bake at 400 for about 25-30 min.
My ingredients (below):
In a pan, cook the ground turkey with the minced garlic, dried onions, and seasoning mix until it’s cooked through with no pink showing (it should look similar to the below picture).
Drain the cooked ground turkey and add to the pan containing the diced tomatoes, water and tomato paste.
Start building your lasagna layers by first spreading a thin layer of the tomato sauce on the bottom of the pan(s).
Next, lay down a single layer of lasagna noodles, then dot with the combined Ricotta and Mozarella cheese mixture (as shown below).
Begin the 2nd layer by adding a little more tomato sauce, and repeat the previous routine two more times.
Having repeated the process 3 times, your finished produce should like similar to the below picture. It is now ready to go in the over or it can be covered and stored (including freezing) for cooking later.
Bake in a preheated oven at 400 degrees for 25-30 minutes. Enjoy!