Looking for some healthy recipes to shape up your diet? Check out the cookbook Fresh and Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great by Andrea Lynn. It’s filled with great meal ideas for staying healthy (like the lasagne recipe featured here) without sacrificing flavor.
Garfield isn’t the only one who loves lasagne. This turkey-based version of the popular Italian staple is great for a big crowd or to give yourself a couple days of leftovers.
2 teaspoons canola oil
1 pound extra-lean ground turkey breast
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 (25-ounce) jar tomato sauce
1 (15-ounce) container low-fat ricotta cheese
1 large egg
½ cup shredded zucchini
½ cup shredded carrot
1 (16-ounce) box no-boil whole wheat lasagna noodles (12 noodles will be needed)
1 (12-ounce) package part-skim mozzarella
Preheat the oven to 375°. Heat the canola oil in a medium saucepan over medium-high heat. Add the ground turkey, salt, and pepper and sauté, stirring occasionally, until the turkey is fully cooked, about 8 minutes. Remove from the heat and stir in three-fourths of the pasta sauce. In a medium bowl, combine the ricotta, egg, zucchini, carrot, and remaining pasta sauce.
Add 1 to 2 Tablespoons ricotta sauce to a 9 x 13-inch glass baking dish. Top with 4 noodles and all but 1 cup of the turkey sauce. Sprinkle 1 cup mozzarella cheese on top of the sauce. Layer with 4 more noodles. Add all but 1 cup of the ricotta sauce and top with 4 noodles. Combine the remaining ricotta sauce and turkey sauce and spread over the noodles. Sprinkle the remaining mozzarella on top. Cover the dish with foil and bake until the noodles are easily pierced with a knife, about 45 minutes. Remove the foil and cook for 15 minutes longer, until the cheese is golden. Cut the lasagne into serving pieces.
Do the DASH
When making pasta based dishes such as lasagne, make sure to sneak in as many vegetables as possible such as the carrots and zucchini in this recipe. In a recent Pennsylvania State University study, adults who consumed meals that incorporated additional vegetables took in up to 357 fewer calories a day and almost doubled their intake of veggies.
MF&L Staff at Maine Food & Lifestyle magazine.