Lasagna is practical, comforting, and has infinite variations. This Classic Light Lasagna is easy to make, and by adding your personal touch, you can make it your own.
Classic doesn’t always mean that you have to stick to the basics; there are so many possibilities when making lasagna. For example, lasagna is often made with ground beef, but I like to use ground turkey breast for a lighter version. And in this recipe, I’ve added vegetables for a deliciously healthy variation.
My mom’s recipe was not classic at all. She was and still is a wonderful cook, but to tell you the truth, her lasagna was not my favorite and was far from classic. Just between you and me, she put processed American cheese singles between the layers of pasta. I don’t know where she got that idea, but boy was it different!
Being French Canadian, that’s my memory of our Italian nights!
Do you have a family recipe that you want to share? Write it in the comments so we all can see!
- 1 cup chopped onion
- ¾ cup coarsely chopped celery
- ½ cup coarsely chopped carrot
- 4 garlic cloves
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted tomato paste
- 1 pound ground turkey breast
- ¼ cup white wine
- ¾ teaspoon kosher salt
- ¾ teaspoon crushed red pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes, undrained
- 1½ cups part-skim ricotta cheese
- 6 ounces shredded part-skim mozzarella cheese, divided (about 1½ 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 tomato paste; 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 4 ingredients (through black pepper) to pan, and cook 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 ¾ 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 ½ 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.
- Adapted from Cooking Light.