For a healthy alternative to the old favorite, try this re-invented lasagna made with ground turkey.
Author: Natalie Tolliver, CalorieKing.com member
Suggestions: Prepare sauce a day in advance. The day of, boil the noodles, assemble the dish, and bake 45 minutes.
Serves: 12 person(s)
Preparation Time: 1 hrs
1,314.29 g reduced-sodium spaghetti sauce (or 2 jars: 1 lbs, 14 oz each)
428.57 g fat-free ricotta cheese
0.23 kg lasagna noodles
2 Tbsp grated parmesan cheese
342.86 g grated part-skim mozzarella cheese
171.43 g grated reduced-fat provolone cheese
In a mixing bowl combine ricotta cheese and eggs; beat. Set aside.
Preheat oven to 350ºF.
In a pan bring 4 quarts of water to a boil. Add the lasagna and boil 9 to 11 minutes, until desired tenderness. Drain lasagna. Carefully separate noodles and lay them out on a platter.
In a large baking dish (9" x 13" desired), layer as follows: meat sauce, noodles, cheese-egg mixture. Repeat layers in that order until egg-cheese mixture is used up. Top with remaining sauce. Sprinkle parmesan cheese over the sauce. Add mozzarella cheese layer and provolone cheese layer.
Place in preheated oven and bake 45 minutes or until top is golden brown.
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