Light Italian Classic Lasagna

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  • 45|min prep time
  • 2|hr|15|min total time
  • 19 ingredients
  • 8 servings

NOODLES

6
uncooked lasagna noodles

MEAT SAUCE

1/2
lb. lean ground turkey or extra-lean ground beef
1/2
lb. turkey Italian sausage, casings removed
1
cup chopped fresh mushrooms
3/4
cup chopped green bell pepper
3/4
cup chopped onions
1
(28-oz.) can Italian plum tomatoes, undrained, cut up
1
(6-oz.) can tomato paste
1
teaspoon dried basil leaves
1/2
teaspoon dried oregano leaves
1/2
teaspoon sugar
1/4
teaspoon garlic powder
1/4
teaspoon salt

CHEESE MIXTURE

1
(15-oz.) container light ricotta cheese
1
cup nonfat cottage cheese
2
egg whites, beaten
1/4
cup grated Parmesan cheese
1/4
cup chopped fresh parsley
8
oz. (2 cups) shredded mozzarella cheese

Directions

  1. 1 Cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water.
  2. 2 Meanwhile, in large saucepan or Dutch oven, combine ground turkey, sausage, mushrooms, bell pepper and onions. Cook over medium heat until ground turkey and sausage are no longer pink. Drain. Add remaining meat sauce ingredients. Bring to a boil. Reduce heat to low; simmer uncovered 30 to 45 minutes or until very thick, stirring occasionally.
  3. 3 In medium bowl, combine all cheese mixture ingredients except mozzarella cheese; blend well.
  4. 4 Heat oven to 350°F. Spread about 1/2 cup of the meat sauce in bottom of ungreased 13x9-inch (3-quart) baking dish. Drain noodles. Top meat sauce with 3 noodles, half of the ricotta cheese mixture and half of the remaining meat sauce. Repeat layers. Top with mozzarella cheese.
  5. 5 Bake at 350°F. for 35 to 45 minutes or until bubbly. Let stand covered for 10 to 15 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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