Guilt-Free Lasagna

Cooking Instructions

Meat Sauce: Place onion and garlic in food processor and pulse until coarsely chopped. Add mushrooms and pulse until onions and mushrooms are very finely chopped. Heat a 3-quart-deep nonstick skillet or Dutch oven over medium heat 1 minute. Add chopped ingredients or until nearly dry and browned. Add ground turkey and, breaking up chunks with a wooden spoon, cook until no longer pink. Stir in tomatoes, water, salt and pepper. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 45 minutes until slightly thickened. Remove from heat.

Meanwhile make White Sauce: In a small skillet whisk cornstarch, flour, salt and pepper to mix. Gradually whisk in milk until blended. Bring to a boil over medium heat and whisking often, boil gently until smooth and creamy, about 3 minutes. Remove from heat and stir in basil and Parmesan cheese.

Heat oven to 400°F. Lightly coat a 13 x 9-inch baking dish with nonstick cooking spray.

Assemble lasagna (see Note): Place 1 cup meat sauce in baking dish and tilt to cover bottom. Top with 3 noodles, 2 cups meat sauce, then another 3 noodles. Drop spoonfuls ricotta cheese over the top, using all the cheese. Pour on all the White Sauce, top with 3 more noodles, 11⁄2 cups meat sauce, another 3 noodles, another 11⁄2 cups meat sauce, and 3 more noodles, then 1 more cup meat sauce. Reserve remaining sauce (about 2 cups).

Coat a large sheet of foil with nonstick cooking spray. Cover baking dish tightly with foil, sprayed side down.

Bake 50 minutes or until noodles are tender and lasagna is hot in center. Let cool 10 minutes before serving. Meanwhile heat reserved meat sauce. Serve at the table along with grated Parmesan cheese.

Tip: Can be assembled and baked up to 2 days before serving. Refrigerate tightly covered. To serve, bake, covered, in a 350°F oven 45 minutes or until lasagna is hot in the center.

NOTE This recipe uses 15 noodles. If the brand you use has more, cook them all and use the extra to fill spaces in the noodle layers.