This has been a very busy week for me and my brain. I won’t go into specific details and bore you out but I can just tell you that I have been dealing with my naturalization process, and as of yesterday, I am now officially an American citizen! That was quite a long journey for me and my husband, but all our hard work have been finally paid off since I have taken the oath of allegiance. I was running around downtown today updating my personal information in my bank accounts and ID cards. I hoped I have lost some calories while doing that! I came home dead tired and I wasn’t even planning to make dinner because we have leftover turkey lasagna!
I love it how sometimes leftovers will save the day, and this particular one have saved mine! I made this turkey lasagna last Saturday, but after heating them up in the microwave, they still tasted great as if I made these batches today!
Okay, I’m off to celebrate now. Liberty and justice for all…
Slash some calories off your lasagna by using lean turkey meat and part skim cheeses.
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1 pounds lean ground turkey
2 minced shallots
3 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 1/2 cups water
1 teaspoons dried basil
2 bay leaves
2 tsp salt
1/4 teaspoon freshly ground black pepper
12 pre-cooked lasagna noodles, drained and set aside
16 ounces part skim ricotta cheese
2 cups part skim mozzarella cheese, grated
2 cups grated Parmesan cheese
1. Preheat oven to 375 degrees F.
2. Heat a nonstick skillet over medium heat. Add a tablespoon of canola oil, then saute minced garlic and shallots, about 2 minutes. Add and saute the ground turkey until brown and cooked through. Stir in tomato sauce, tomato paste and water. Add the basil, bay leaves, salt and pepper. Stir until completely combined. Cover and simmer for about 20 minutes, then remove the bay leaves.
3. Spread about 1/4 cup of meat sauce on the bottom of a square baking dish. Arrange a layer of pasta over the sauce. Spread another 1/4 cup of meat sauce over the pasta, then dot the sauce with dollops of ricotta, spreading them out evenly. Sprinkle some mozzarella and Parmesan cheese over the ricotta. Repeat these steps to layer the lasagna, topping the pasta with any remaining meat sauce and sprinkle mozzarella and Parmesan cheese on top.
4. Cover with foil and bake in a preheated oven for 20 minutes. Remove foil, and bake for another 20 minutes. Cool for 10 minutes before serving.