144.2…Classic Light Bolognese Lasagna

Friday night I wanted to make a delicious comforting meal. Lasagna has always been one of my favorite foods but I don’t always like the fat and calories that come with it.

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I found a recipe from Cooking Light for a lightened-up version of lasagna and decided to give it a try. I’m SO glad I did. It was PERFECT.

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Classic Light Bolognese Lasagna  (Serves 8)

Recipe adapted from Cooking Light, March 2013


  • 1 1/2 cups coarsely chopped onion
  • 3/4 cup coarsely chopped celery
  • 1/2 cup coarsely chopped carrot
  • 5 garlic cloves
  • 1 tablespoon olive oil
  • 1 pound ground turkey breast
  • 3 tablespoons unsalted tomato paste
  • 1/4 cup white wine
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup 1% low-fat milk
  • 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


  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 turkey, and cook for 4 minutes, stirring to crumble. Add tomato paste; cook for 1 minute, stirring constantly. Add wine; cook for 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add onion mixture, salt, and next 4 ingredients (through black pepper) to pan, and cook 3 minutes, stirring occasionally. Add milk; 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.

Printable Recipe

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This was a huge hit. It was easy to put together but tasted like it took me all day. This recipe is a keeper for sure!

Saturday morning’s breakfast was Cascadian Farm’s Cinnamon Crunch cereal with almond milk.

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My son went to his tennis lesson, then it was off to my daughter’s soccer game. There was no time to eat lunch before or after so I brought a turkey sandwich and jalapeno Popchips to eat at the game.

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When we returned from the game, my brother in law and his kids arrived for the weekend. We took them to our club for dinner. I split a Southwestern Caesar salad with my husband.

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We also split a pizza with onions, bell peppers and garlic. It’s the best!

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Let’s get real. I had another 1 1/2 slices after that one.

Breakfast yesterday morning was the last of the Cinnamon Crunch cereal. I really enjoyed it. It may get purchased soon!

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Then it was off with the whole family to the Chargers game. We were in a luxury box for a work event. I ate a couple of sliders, hot wings and chips and dip.

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It was a great game against the Dallas Cowboys…..fortunately the Chargers won! I ran into one of my friends, Rachelle, while I was there!

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By the time we got home it was dinner time but I wasn’t hungry after all the crap I ate so I skipped it. Probably best.

Breakfast this morning was a pineapple Chobani yogurt, the last of the Gluten Free Granola and strawberries.

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After I took the kids to school, I went to Cardio Muscle class. Then it was off to Wahoo’s for my favorite fish taco lunch.

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So far my Monday is off to a great start….hope the rest of the week follows!

Do you have a favorite comfort food that you’ve lightened up?


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