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Low-Fat Lasagna

main dishes, cheese, casseroles, pastanoodle

--tomato sauce--
1 tablespoon extra-virgin olive oil
1 pound ground turkey
--or turkey sausage; optional
2 large onions; chopped
2 garlic cloves; chopped , (up to 3)
--or more to taste
1 large bunc basil
--cut into small strips
1 28 ounces wh canned tomatoes
--1 1/2 pounds fresh tomatoes
--cheese filling--
l5 ounces nonfat ricotta cheese
1 egg
--or 1/4 cup liquid egg substitute
12 ounces nonfat mozzarella; shredded
1/4 cup chopped fresh parsley
1/2 cup grated parmesan; divided
-- or romano cheese
16 ounces lasagna noodles
vegetables of your choice; chopped

Tomato Sauce:

1. In large nonstick pot, heat olive oil. When fairly hot, but not smoking, add onions and stir. Add garlic; cook until onions are transparent. At this point, add the meat if you're using it, and continue sautéing until it's cooked through. Then add basil and tomatoes. Simmer about 1 hour.

Note: If the sauce is too acidic for your taste, add some fresh carrot.


1. Preheat oven to 350°F.

2. In a large bowl, combine ricotta, egg, mozzarella, parsley and 1/4 cup Parmesan.

3. Prepare lasagna according to package directions.

4. In the bottom of a 12- by 9-inch casserole or lasagna dish, put a ladleful of sauce. Top with about 4 noodles. Spread with cheese filling. Add one or more vegetables of your choice. Continue layering until noodles are used up. Top with remaining Parmesan.

5. Cover lasagna with foil; bake about 1 hour. Remove foil and bake another 10 minutes. Remove from oven; let stand 15 minutes before serving.

Makes 6 servings.

Per serving: About 678 cal, 59 g pro, 68 g car, 16 g fat, 21% cal from fat, 110 mg cholesterol, 830 mg sod, 5 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 6 servings

Preparation Time: 0:00

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