No-boil Whole Wheat Lasagna With Fresh Basil
From susanmay 14 years ago
- 1.5 hours to make
- Serves 6
We are trying to eat foods not make with white flours and sugars, but don't want to give up some family favorites! This is our new lasagna recipe that I made up by combining a few old ones and substituting in some healthier ingredients to fit our new way of eating. Read more An added bonus is that it tastes amazing as well! See less
Ingredients
- 6 whole wheat lasagna noodles, uncooked - I use Hodgsen Mill shopping list
- 1 qt. (4 c.) spaghetti sauce (I make my own out of our garden tomatoes and freeze - it is very chunky and has lots of garlic, onion, and green peppers in it) shopping list
- 1/2 (15 oz.) container part-skim ricotta cheese shopping list
- 1 egg shopping list
- fresh basil - a large handful shopping list
- 1 lb. italian ground turkey sausage shopping list
- 8 oz. ball fresh mozzarella, sliced thin into at least 12 slices shopping list
- peccorino romano for grating over the top (you could easily use parmesan as well) shopping list
How to make it
- Preheat oven to 350 degrees F.
- Brown and drain the turkey.
- Mix the ricotta with the egg, and tear up most of the basil, reserving a few for garnish on top, and stir into the ricotta.
- In an 8x11" glass pan, pour 1 c. of the sauce on the bottom.
- Layer 3 of the noodles over the sauce. Spread 1/2 of the ricotta mixture over the noodles, then layer 1/2 of the ground turkey, 1/2 of the remaining sauce (1 1/2 c.), and half of the fresh mozzarella.
- Layer the remaining 3 noodles next, and then repeat the layers of ricotta, ground turkey, sauce, and mozzarella.
- Top the mozzarella slices with a piece of fresh basil, and then lightly grate some peccorino romano over the top.
- Bake, uncovered for 1 hour.
- Take out of oven and let rest for 10 minutes, slice and serve!
Reviews & Comments 4
-
All Comments
-
Your Comments