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Low-Fat Lasagna

Source of Recipe

Low-Fat Meals, Woman's Day, 4/96


List of Ingredients


--tomato sauce--
1 tablespoon extra-virgin olive oil
1 pound ground turkey or turkey sausage -- optional
2 large onions -- chopped
2 garlic cloves -- chopped , (up to 3)
1 large bunch basil, cut into small strips
1 28 ounce whole canned tomatoes
OR 1 1/2 pounds fresh tomatoes

FILLING:
l5 ounces nonfat ricotta cheese
1 egg or 1/4 cup liquid egg substitute
12 ounces nonfat mozzarella -- shredded
1/4 cup chopped fresh parsley
1/2 cup grated parmesan -- divided or Romano cheese
16 ounces lasagna noodles
vegetables of your choice -- chopped


Recipe

SAUCE: In large nonstick pot, heat olive oil. When fairly hot, but not smoking, add onions and stir. Add garlic; cook until onions are transparent. At this point, add the meat if you're using it, and continue sauteing until it's cooked through. Then add basil and tomatoes. Simmer about 1 hour. Note: If the sauce is too acidic for your taste, add some fresh carrot.

CASSEROLE: Preheat oven to 350ºF. In a large bowl, combine ricotta, egg, mozzarella, parsley and 1/4 cup Parmesan. Prepare lasagna according to package directions. In the bottom of a 12- by 9-inch casserole or lasagna dish, put a ladleful of sauce. Top with about 4 noodles. Spread with cheese filling. Add one or more vegetables of your choice. Continue layering until noodles are used up. Top with remaining Parmesan. Cover lasagna with foil; bake about 1 hour. Remove foil and bake another 10 minutes. Remove from oven; let stand 15 minutes before serving. Makes 6 servings.