I took these pictures the last time I made lasagna several weeks ago. Just looking at them as I am writing this post today is making my hungry for lasagna! As luck would have it, I have all of the ingredients on hand, so guess what we will be having for dinner tomorrow night ~ yum!
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| fresh from the oven |
1 tablespoon olive oil
½ to ¾ lb. ground turkey
½ onion, chopped
14 oz. can tomatoes
1 tablespoon tomato paste
1 beef bouillon cube
1 garlic clove, minced
1 teaspoon dried basil or 1 tablespoon fresh basil
6 – 8 uncooked whole-wheat lasagna noodles
Cheese sauce ingredients
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| cooked meat sauce |
¼ cup fat free milk
1⅓ cups low fat cottage cheese
1 cup low fat shredded mozzarella cheese + more for topping
Salt, pepper, nutmeg to taste
Directions
Sauté turkey and onion in olive oil. Add tomatoes, tomato paste, bouillon cube, minced garlic, and basil. Swish a bit of water in the tomato can to rinse it out and add to dish, if desired. Cook over medium low heat, uncovered, for about 20 minutes, stirring occasionally.
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| cheese sauce |
To make cheese sauce, whisk flour and milk together, and then heat in a medium size saucepan. Cook until thickened--2 to 3 minutes.
Stir in cottage cheese and 1 cup of the mozzarella cheese. Remove from heat and let melt. Season to taste with salt, freshly ground pepper, and nutmeg.
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| cheese sauce and noodles |
Pour enough of the cheese sauce in the bottom of an ovenproof pan to cover it, using no more than half. Cover with half the noodles. Press down slightly.
Layer with all of the meat sauce and remaining noodles. Press noodles down firmly before topping with remaining sauce. Make sure noodles are covered with sauces. Thunk dish on counter firmly to settle sauces, if needed. Sprinkle with remaining cheese.
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| noodles topped with meat sauce |
I like to prepare this dish a few hours before I am going to cook it, which helps the noodles soften up. I then cover it with plastic wrap and place it in the refrigerator until about 30 minutes before I want to bake it.
Bake uncovered at 400° for about 20 to 30 minutes. Let set at least 10 minutes before serving.
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| ready for the oven |
The photo after baking is at the top of this blog post.
This recipe is a combination of several different recipes I have tried and varied over the years. The meat sauce came about from a tomato pasta sauce recipe that was not initially part of any kind of lasagna recipe.
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