Classic Light Bolognese Lasagna

  • lennyJ Posted: 05/14/13
    Worthy of a Special Occasion

    This was very good and healthy with all the veggies. I cooked the meat (chix) separately and drained. also skipped the milk, but added a dash of heavy cream. For the ricotta, I added cottage cheese and fresh basil to the mix. Used regular lasagna noodles, but did Not pre-cook. Put in oven at 375 and cooked for about an hour, covering at beginning. Served 4 big servings first time and have plenty of leftovers. Yummy!

  • katiethurn Posted: 04/29/13
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    This was good, but crushed red pepper gives it an all-over hot flavor, which is kind of disconserting in a lasagne. Hubby liked it, but I would reduce the red pepper to maybe a 1/4 teaspoon or leave it out next time.

  • sasaul Posted: 04/14/13
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    Bland and soupy. The lasagna I make without a recipe tastes better and has a better consistency.

  • pattyor1 Posted: 03/04/13
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    We loved it. Added an extra layer of noodle and didn't precook them. Just let them soak in some boiling water while I cooked the suace. Very yummy!

  • magnetic Posted: 02/28/13
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    No good! Came out rather flavorless - if I bothered with it again I'd double the tomato paste.

  • debbieshuman Posted: 04/07/13
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    This was excellent. I don't usually like lasagna because I don't like ricotta cheese, so I just put all mozzarella in it and it was really good. I used the no-cook noodles, no need for soaking them since the sauce was pretty soupy, and it turned out really well. It took a bit of time to make but was well worth it. Leftovers were even better! Will definitely make it again.

  • StefanieLH Posted: 02/27/13
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    My family really enjoyed this. If you are used to frozen lasagna, it may seem a little bland, but it is so much better without a ton of salt!

  • Ghentheath Posted: 03/25/13
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    I was surprised at how spicy it came out, and I actually reduced the red pepper by 1/3. It really didn't taste like a "traditional " meat lasagna to us, but certainly flavorful.

  • steponme Posted: 02/26/13
    Worthy of a Special Occasion
    Missouri City, TX

    Delish;). Followed the recipe except for adding a little more ground turkey, used lean ground pork (instead of pancetta) and a pinch of nutmeg to the meat sauce while it simmered. I too loved that the meat sauce has so many veggies. Served with a tossed green salad. Will def. make again.

  • Bradssocks Posted: 02/15/13
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    Dirtied a bunch of dishes, took longer than expected, but was well worth it and a great Valentine's dinner!! Leftovers even yummier!

  • MichelleKrause Posted: 02/20/13
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    Excellent and very easy to prepare!

  • Stanelle Posted: 03/06/13
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    Very good!! I will definitely serve this one again!!

  • zakb03 Posted: 03/10/13
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    Best lasagna i've made yet! Family loved it and will definitely make again.

  • cmh179 Posted: 02/18/13
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    Better than I imagined and a great way to sneak more veggies into the kids diet!

  • davidz Posted: 10/05/13
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    Oh my, this was delicious. I did not include the carrots or celery. I used about 3/4 pound of Italian chicken sausage instead 1 pound of ground turkey. The crushed tomatoes I used included basil, but I still included 1/2 cup of fresh basil. Seemed fine. I could not find unsalted tomato paste. I decided to wait until the sauce was close to being done before adding salt so that I could add salt to taste. It turned out that I didn't need to add any salt at all. I can't wait to make this again.

  • jspicest Posted: 02/15/14
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    The ricotta/mozzarella cheese combo paired with the excellent bolognese sauce make this my favorite lasagna recipe ever! I added green pepper to the sauce, just because I had half of one in the fridge. I thought it was a good addition. I'll be making this again this week for my mother. Yum!

  • JWallerstedt1 Posted: 11/10/13
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    My husband I thought this was good...not "wow," but good; it's a tasty, leaner, satisfying alternative when you want a lasagna experience without over-the-top fat and calories. Made the recipe as written except used whole-wheat, no-boil lasagna noodles, and these worked great. Next time, I'll reduce the red pepper flakes by half and use a little more tomato paste.

  • Jennifoo4 Posted: 06/25/13
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    This recipe is a keeper! My fussy son & husband both loved it & had seconds. I used the Kraft mozzarella with a touch of cream cheese and it melted nicely. I cooked on 350 because my glass 9x13 cannot be cooked at higher temp. Turned out perfectly. The pepper flakes could be cut down a little for those sensitive to heat, but it didn't overpower the dish as is. The nice thing about 99% lean turkey is it made it light and not greasy or heavy like traditional lasagnas. Mine did not turn out soupy whatsoever, like some reviews mentioned. It is true, I think it's even better leftover.

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