Classic Light Bolognese Lasagna

Classic Light Bolognese Lasagna Recipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl
A lighter take on classic Bolognese meat sauce allows for more cheese--always a good thing.

Yield:

Serves 8

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Calories 364
Fat 13.2 g
Satfat 6 g
Monofat 3.7 g
Polyfat 0.7 g
Protein 30.9 g
Carbohydrate 31.4 g
Fiber 3.8 g
Cholesterol 75 mg
Iron 2.4 mg
Sodium 644 mg
Calcium 381 mg

Ingredients

1 1/2 cups coarsely chopped onion
3/4 cup coarsely chopped celery
1/2 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
1/4 cup white wine
3/4 teaspoon kosher salt
3/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 cup 1% low-fat milk
1/2 cup chopped fresh basil
1 (28-ounce) can crushed tomatoes, undrained
1 1/2 cups part-skim ricotta cheese
6 ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups)
1 large egg, lightly beaten
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 tomato paste and pancetta; cook for 1 minute, stirring constantly. Add turkey, and cook for 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 cook 3 minutes, stirring occasionally. Add milk and basil; cook for 3 minutes, stirring occasionally. Stir in tomatoes; reduce heat, and simmer 20 minutes.

2. Preheat oven to 425°.

3. Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl.

4. Spread 3/4 cup turkey mixture in bottom of a 13 x 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 layers once, ending with ricotta mixture. Sprinkle remaining 1/2 cup mozzarella evenly over top. Bake at 425° 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 10 minutes before serving.

Note:

Krista Ackerbloom Montgomery,

March 2013
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