It doesn’t matter what the weather is like, lasagna is always delicious! I try to live a decently balanced life which is why I love using turkey meat in a lot of my recipes as well as lower fat options. This lasagna is so addicting and I like to add a little spicy twist to it by adding extra chili flakes. If you don’t love spice, omit the chili flakes. Enjoy alongside some garlic bread and red wine for a wonderful evening. We’re already using red wine in the recipe as I like to say, so WINE not?
Turkey Meat Lasagna
Delicious cheesy and saucy layers that come together so well. This recipe has a spicy twist to it as well as a lighter twist to it since we use part low-fat cottage cheese.
Equipment
- 9x11 baking dish
Ingredients
Meat Sauce
- 1 yellow onion finely chopped
- 4 cloves minced garlic
- ½ cup olive oil extra virgin
- 1 lb ground turkey meat
- 1 cup red wine (Cabernet Sauvignon or Merlot are perfect)
- 1 tsp Italian seasoning
- 1 tsp crushed rosemary
- 1 tsp oregano
- ½ tsp parsley
- 1 tsp chili flakes
- ½ cup finely chopped basil
- salt & pepper to taste
- 24 oz tomato sauce
Cheese mixture
- 16 oz skim ricotta cheese
- 16 oz low-fat or fat-free cottage cheese
- 2 eggs
- ¼ tsp salt
- ½ tsp pepper
etc.
- 8 oz shredded mozzarella
- 8 oz low-fat shredded mozzarella
- 1 box lasagna noodles
Instructions
- First, sauté the onion and garlic in olive oil until the onion is translucent. Add the turkey meat and cook until browned.
- Season your meat with all your spices, then follow with your tomato sauce. Now add in the finely chopped basil. Once well combined, stir in your cup of red wine and pour one for yourself as well! You will be letting this mixture simmer for 20 minutes so relax a bit while you wait.
- Preheat your oven to 375°F.
- In a medium bowl, mix together the ricotta cheese, cottage cheese, eggs, salt, and pepper.
- Layer the lasagna in a baking dish, starting with a layer of meat sauce, followed by a layer of noodles, then a layer of the cheese mixture followed by your LOW-FAT mozzarella. Repeat until all ingredients are used up. It is IMPORTANT to note that you need to run through your low-fat mozzarella first before moving to your full-fat mozzarella so that you are not left with it at the end (this will give a crispy top rather than a bubbly one). It is also good to note that it is okay if you lay the noodles atop of each other to fit them all. It will not change the end result.
- Make sure that your last layer is topped with mozzarella. This will result in a beautifully bubbly top when you pull it out of the oven.
- Bake the lasagna for about 30-40 minutes, or until the cheese bubbles on top. Enjoy with garlic bread and a glass of red wine!