Food Makeover: Lasagna

For all of you out there who have “eat more healthy” on your new years resolution list have I got a recipe for you. I am always looking for ways to make my favorite dishes more healthy. Tonight I reworked a classic italian dish. Lasagna. I cut the meat content in half and upped the veggies. This lasagna serves six generous size helpings and at 330 calories a serving it has half the fat of a traditional lasagna recipe.

  • 1/2 pound lean ground turkey meat
  • 1 package of no boil lasagna noodles
  • 1 jar of five cheese sauce
  • 2 cups chopped kale
  • 1/4 cup chopped green onions
  • 1 cup diced red bell pepper
  • 1 cup diced yellow bell pepper
  • 1 1/2 cup part skim shredded mozzarella
  • 1 cup grated parmesan cheese
  • 2 cups ricotta cheese
  • 1 egg
  • 1 tbsp of dried italian seasoning
  • 3 tbsp olive oil
  • salt and pepper to taste

To begin prep the kale by separating the leaved from the hard stem chop and add to a bowl with a couple of tbsp. of water. Cover with plastic wrap and microwave for 1 minute or until leaves are steamed through.

When the kale is finished saute the diced bell peppers and onion in olive oil for 5 minutes, then add the ground turkey. Santee until meat is cooked through.

While the meat mixture is cooking combine the ricotta cheese, egg, italian seasoning and 1/3 of the parmesan cheese.

At this point I follow the layering directions on the back of the pasta noodles with a few alterations. I never use the whole box of noodles in my casserole dish. It only fits three noodles across. Also I only use about half of the sauce it calls for on each layer. When the jar is empty add a bit of water to it and shake to get all the sauce out. Pour on the top. I also add a layer of the kale each time I layer the meat mixture. Follow the baking directions on the box.

Sorry I didn’t take a picture of the finished product I was too excited to eat it.  Hope you enjoy it as much as I do. Let me know what you think.

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