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.
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.