Wednesday, November 17, 2010
Turkey, Sausage and Veggie Lasagna
If you believe that the only way to make Lasagna is to use fatty meats then I have news for you! This recipe is by far one of the best lasagnas I have ever had or made for that matter.
By now you all know how I feel about fat and extra calories in my meals. I'm a firm believer that if you substitute a few items you can make any dish taste just as good, as the ones with double the fat content. I promise that the few things that I have done will not compromised the savory taste of the Lasagna.
Besides my obsession with fat and calorie content, the other driving factor behind this recipe is me wanting to incorporate more veggie into my family's diet. Having a 2 and a half year-old who is now starting to develop likes and dislikes, it's becoming harder to get him to eat his veggies. In the recipe I am able to hide the veggies and take comfort in the fact that he is getting enough veggies in his daily intake.
This lasagna to make ahead of time and bake when you are ready to eat it. This is great to make for the late nights at work and is a great dish to bring to a new parent or someone who is recovering from a medical issue. I heats up great and taste fresh for days after baking.
I hope you all enjoy this recipe, and like always...HAPPY COOKING!
WHAT YOU'LL NEED:
1 1/2 pounds ground turkey
1 pound Italian sausage (I like to use turkey sausage)cut into thin slices
1 large onion diced
2 large carrots finely diced
1 green squash finely diced
1 medium size red bell pepper finely chopped
2 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon ground basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cups small cottage cheese
1 (5-ounce) package grated Parmigianno-Reggiano
2 tablespoons freshly chopped parsley leaves
2 large eggs, lightly beaten
oven-ready lasagna noodles
1 (8-ounce) packages shredded mozzarella
WHAT YOU'LL NEED TO DO:
Preheat oven to 350 degrees F.
On outdoor grill out using a stove-top griddle, grill sausages until golden brown.
In a large saucepan, combine ground turkey, veggies, and garlic. Cook over medium heat until meat is browned and crumbled.
Once meat and veggies are cooked make sure to drain the fat and liquids.
Return meat to pan and add oregano, basil, salt and pepper.
Add tomatoes, tomato sauce and tomato paste.
Bring to a boil, reduce heat and simmer 30 to 45 minutes.
In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan.
Place row of uncooked lasagna noodles on top of sauce.
Overlapping the noodles just a little.
Spread 1/3 of cottage cheese mixture over noodles and then top with 1/4 of sauce and 1/3 mozzarella cheese.
Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes.
Top with remaining cheese and bake 15 minutes or until hot and bubbly.
Let rest 10 minutes before serving.