Low Cal, Three Cheese Lasagna with Ground Turkey
Creamy and Cheesy Italian Dish with Fewer Calories
Nov 20, 2008
Low calorie lasagna is hard to come by, but this recipe combines the pungent flavors of goat cheese with the smooth texture of tomato cream sauce to make a casserole that is not only easy on the mid-section, but pleasing to the palate. A reduction in the number of lasagna noodles used, as well as the introduction of lean ground turkey as opposed to beef or sausage, helps to reduce the number of calories. The combination of low fat ricotta, parmesan, and goat cheese makes it low fat as well as flavorful.
This creamy lasagna is also incredibly easy to create due to the use of jarred sauce and no-boil lasagna noodles. Even novice cooks can use this recipe to delight family and friends. Serve the lasagna with a tossed green salad with vinaigrette dressing and hot french or garlic bread. Because this is a lighter version of a traditionally heavy dish, pair with pinot noir or merlot instead of cabernet.
Low Cal Creamy Lasagna
- 1 pound ground turkey
- 2 medium to large sized eggs
- 15 ounces low-fat ricotta cheese
- 1/2 cup goat cheese (light or low calorie if desired)
- 2 cups parmesan cheese, grated or shaved
- 2 Tbsp. flat leaf Italian parsley, chopped
- 6-8 no-boil lasagna noodles
- 8 ounces mozzarella cheese, grated
- 1 16-ounce jar red pasta sauce
- 1 16-ounce jar alfredo pasta sauce
- Salt and pepper to taste (optional)
Directions:
- Preheat oven to 375 degrees. Spray a 9 x 13 glass baking dish with nonstick spray.
- Preparation: Brown turkey over medium heat; salt and pepper if desired. Drain meat. Lightly beat eggs in large bowl. Add ricotta cheese, goat cheese, parmesan, and parsley; mix thoroughly. In a separate bowl, mix red sauce with alfredo sauce.
- Layering: Place 1/4 of the pasta sauce in bottom of glass dish, layer with 3-4 no-boil noodles, top with 1/2 of the ricotta mixture, then 1/2 of the ground turkey, another 1/4 of the sauce, and 1/2 of the mozzarella. Layer again with 1/4 of the pasta sauce, 3-4 noodles, the remainder of the ricotta mixture, the remainder of the turkey, another 1/4 of the sauce, and top with the remaining mozzarella.
- Cooking: Cover with foil and bake for 50 minutes or until bubbly. Uncover and bake 5-10 minutes or until mozzarella is melted. Allow to cool for 10 minutes before serving.
Servings per recipe: 12
Bonus Tips and Strategies: Cook once and eat twice!
- Cook a double batch and freeze one for use at a later time. Simply defrost and heat.
- Or, cook two pounds of ground turkey - one pound for tacos or chili and the other for this delicious goat cheese lasagna to be served the next day.
