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