Light Meat and Cheese Lasagna | America's Test Kitchen

Name: Light Meat and Cheese Lasagna | America's Test Kitchen
Total time: 210 min
Ingredients: 2 (28-ounce) cans diced tomatoes; 1 medium onion, minced; 1 teaspoon olive oil; Salt; 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 2 tablespoons tomato paste; 1/4 teaspoon red pepper flakes; 1 pound 93 percent lean ground turkey; 1 cup low-sodium chicken broth; 2 bay leaves; 1/2 cup minced fresh basil leaves; Ground black pepper; 1 pound fat-free ricotta cheese; 12 ounces reduced-fat mozzarella cheese, shredded (about 3 cups); 1 ounce Parmesan cheese, grated (about 1/2 cup); 1 large egg, lightly beaten; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; Vegetable oil spray; 12 no-boil lasagna noodles from one 8-ounce package

www.americastestkitchen.com

This all-time favorite has universal appeal but an unhealthy reputation. Could we breathe new life into this classic dish?

Keywords

Main Courses
Italian
Europe
Cheese
Turkey
Poultry
Eggs & Dairy
Casseroles

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Ingredients

2 (28-ounce) cans diced tomatoes
1 medium onion, minced
1 teaspoon olive oil
Salt
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 pound 93 percent lean ground turkey
1 cup low-sodium chicken broth
2 bay leaves
1/2 cup minced fresh basil leaves
Ground black pepper
1 pound fat-free ricotta cheese
12 ounces reduced-fat mozzarella cheese, shredded (about 3 cups)
1 ounce Parmesan cheese, grated (about 1/2 cup)
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil spray
12 no-boil lasagna noodles from one 8-ounce package