2 tsp. olive oil
\n1 medium onion, finely chopped
\n2 cloves garlic, minced
\n8 ounces lean ground turkey breast
\n1 can (28 ounces) no-salt-added crushed tomatoes
\n1\/2 tsp. salt
\n1\/3 C. fresh basil, finely chopped
\n6 lasagna noodles (4-1\/2 ounces)
\n6 ounces (3\/4 C.) part-skim ricotta cheese
\n4 T. grated Parmesan cheese
\n4 ounces part-skim mozzarella cheese, shredded<\/p>\n
In large nonstick saucepan, heat oil over low heat. Add onion and garlic and cook, stirring frequently, for 7 minutes or until onion is soft. Add turkey and cook, stirring, 3 minutes or until turkey is no longer pink. Add tomatoes, salt, and cayenne and bring to a boil. Reduce to a simmer and cook 7 to 10 minutes until flavors have come together and sauce is lightly thickened. Remove from heat; stir in basil. Preheat oven to 350\u00b0F. Meanwhile, in large pot of boiling water, cook lasagna noodles according to package directions until al dente. Drain. In large bowl, stir together ricotta and 2 T. of Parmesan. Spread 1\/2 C. of sauce over bottom of a 9- x 13-inch glass baking dish. Arrange 3 lasagna noodles on top. Spread ricotta mixture over. Sprinkle half the mozzarella over. Top with 1-1\/2 C. of remaining sauce. Top with 3 remaining lasagna noodles, sauce, mozzarella, and remaining 2 T. Parmesan. Bake 20 minutes or until set and piping hot.<\/p>\n
Yield: 6 servings
\nCalories: 298
\nFat: 12g
\nFiber: 3.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 8 ounces lean ground turkey breast 1 can (28 ounces) no-salt-added crushed tomatoes 1\/2 tsp. salt 1\/3 C. fresh basil, finely chopped 6 lasagna noodles (4-1\/2 ounces) 6 ounces (3\/4 C.) part-skim ricotta cheese 4 T. grated Parmesan cheese 4 ounces part-skim mozzarella cheese, shredded In large nonstick saucepan, heat oil over low heat. Add onion and garlic and cook, stirring frequently, for 7 minutes or until…<\/p>\n