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Ингредиенты
- 6 ounce Lean grnd turkey meat
- 2 med Minced onions
- 1 x Minced carrot
- 1/2 Tbsp. Extra virgin olive oil
- 3/4 lb Shiitake mushrooms
- 2 x Minced garlic cloves
- 1/4 c. Dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1/2 c. Sun-dry tomatoes
- 1Â 1/4 c. Water
- 1/2 tsp Dry oregano
- 1/2 tsp Dry basil
- 1/4 tsp Dry thyme
- Â Â Red pepper flakes
- 12 x Lasagna noodles
- 1 lb Cottage cheese
- 8 ounce Mozzarella cheese
- 1/2 c. Parmesan cheese
Инструкции
- 1. In a large nonstick skillet cook 6 ounces grnd turkey over moderately high heat. Cook meat for 3 to 5 min or possibly till no longer pink.
- 2. In a large, heavy saucepan or possibly Dutch oven (preferably nonstick) - saute/fry 2 medium minced onions, 1 minced carrot in 1/2 table spoon of extra virgin olive oil for 2 to 3 min over moderate heat till onion is soft. Add in shiitake mushrooms (minced, cleaned and stemmed) 2 minced garlic cloves, and salt and pepper to taste. Cook for 3 min, stirring frequently, till mushrooms are tender.
- 3. Add in wine, 1 28-oz can crushed tomatoes, sun-dry tomatoes, 1 1/4 c. water, oregano, basil, thyme, red pepper flakes, and the reserved cooked turkey. Bring the mix to a simmer and cook over low heat for 2 hrs. Add in water and taste to adjust seasonings.
- 4. Boil 12 lasagna noodles in water. Drain noodles in colander. Then drop noodles into large bowl of ice water. Lay noodles out on kitchen towels.
- 5. Spray a 13 x 9 baking dish with nonstick vegetable spray. Spread about 1 c. of meat sauce in the prepared pan. Lay 3 noodles flat on top. Spread another c. of meat sauce over the noodles and top it with about 1 lb cottage cheese. Sprinkle mozzarella cheese and parmesan cheese over cottage cheese. Repeat the whole procedure to make another 3 layers, finsihing with sauce and cheese. Sprinkle with parsley.
- 6. Bake for 35 to 40 min or possibly till the sauce is bubbling.
- NOTES : A low-fat "turkey lasagna" which gives all the flavor of lasagna without all the fat.
