Rating: 4 stars
27 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 8
  • 5 star values: 14

A lighter take on classic Bolognese meat sauce allows for more cheese--always a good thing.

Krista Ackerbloom Montgomery
Recipe by Cooking Light March 2013

Gallery

Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
40 mins
total:
1 hr 35 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 425°.

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

  • 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.

  • Preheat broiler to high. (Keep lasagna in oven.)

  • Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving.

Nutrition Facts

364 calories; fat 13.2g; saturated fat 6g; mono fat 3.7g; poly fat 0.7g; protein 30.9g; carbohydrates 31.4g; fiber 3.8g; cholesterol 75mg; iron 2.4mg; sodium 644mg; calcium 381mg.
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