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Chef Toby shares his healthier lasagna recipe

This healthier version is just as satisfying and tasty as a traditional lasagna!

This healthier version is just as satisfying and tasty as a traditional lasagna!

Ingredients:

2 lbs. ground turkey

4 large portobello mushroom caps, hulled & finely chopped

½ cup fresh basil, chopped

2 large onion, diced

4 cups low-fat cottage cheese

4 cups low-fat ricotta cheese

3 cups shredded low-fat mozzarella cheese

2 cans San Marzano tomatoes, pureed

1/2 cup grated parmesan cheese

4 lbs. whole wheat lasagna noodles, cooked

S&P to taste

Instructions:

Preheat oven to 350 degrees.

Spray a 9-by-13-inch casserole dish with cooking spray. Layer bottom of pan with noodles, covering the bottom completely.

For the second layer, spread half of the ricotta cheese, half of the cottage cheese, half of the chopped mushrooms and half of diced onions.

Place another layer of noodles atop cheese and mushroom layer. Add half of ground turkey and ¾ cup of pureed tomatoes, placing another layer of noodles atop.

Add remaining cottage cheese, ricotta, turkey, mushrooms, onions and basil.

Top with last layer of noodles. Sauce entire dish with remaining pureed tomatoes and top with mozzarella cheese. Sprinkle Parmesan cheese and bake for 90 minutes or until golden brown.

Enjoy!

 

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