Hands-on:40min
Total: 1
hr.35min
Ingredients
A lighter take classic Bolognese meat sauce
allow for cheese-always good things.
1½ cups
coarsely chopped onion
¾ cup coarsely
chopped clearly
½ cup coarsely
chopped carrot
4 garlic
cloves
1 tablespoon
olive oil
1 tablespoon
unsalted tomato paste
1 ounce
diced pancetta
1 pound
ground turkey breast
¼ cup white
wine
¾ teaspoon
kosher salt
¾ teaspoon
crushed red pepper
½ teaspoon
dried oregano
½ teaspoons
freshly ground black pepper
1 cup 1% low
fat milk
½ cup
chopped fresh milk
1(28-ounce)
can crushed
tomatoes, undrained
1½ cups
part-skim ricotta cheese
6 ounces
shredded part-skim mozzarella cheese, divided (about 1½ cup)
1 large egg,
lightly cooking spray
6 cooked
lasagna noodles
Preparation
1. Place first 4 ingredients in a food
processor; pulse until coarsely ground. Heat a medium saucepan over medium-high
heat. Add oil to pan; swirl to coat. Add tomatoes paste and pancetta; cook for
1 minute, stirring constantly. Add turkey, and cook 4 minutes, stirring to
crumble. Add wine; cook for 2 minutes or until liquid evaporates, scraping pan
to loosen browned bits. Add onion mixture, salt and next 3 ingredients (through
black pepper) to pan and 3 minutes, stirring occasionally. Stir in tomatoes;
reduce heat, and 20 minutes.
2. Preheat oven to 48degrees
3. Combine ricotta, 1 cup mozzarella cheese,
and egg in a small
4. Spread ¾ cup turkey mixture in bottom
of a 13 by 9-inch glass or ceramic baking dish coated with cooking spray. Arrange
3 noodles over turkey mixture; top with half of remaining turkey mixture and
half of ricotta mixture. Repeat layer once, ending with ricotta mixture. Sprinkle
remaining ½ cup mozzarella evenly over top. Bake at 425 degrees for 35 minutes.
5. Preheat broiler to high (keep lasagna
in oven)
6. Broil lasagna for 2 minutes or until
cheese is golden brown and sauce is bubbly. Let stand 10minutes before serving.
