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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a great lasagna for a crowd but the recipe can easily be halved. I always make the entire batch and freeze the leftovers in individual containers for lunches or other quick meals. I tried to make this lasagna healthier but great tasting by using whole-wheat noodles, light cheeses, and ground chicken. Ingredients:
1 lb ground chicken or 1 lb ground turkey |
2 onions, diced |
1 green bell pepper, diced |
1 red bell pepper, diced |
1/2 teaspoon basil |
1/2 teaspoon parsley |
1/4 teaspoon oregano |
1/8 teaspoon thyme |
1/8 teaspoon black pepper |
18 whole wheat lasagna noodles |
2 (5 ounce) cans tomato paste |
2 (700 ml) jars fire-roasted tomatoes |
1 cup ragu pasta sauce |
6 tablespoons ragu pasta sauce |
2 cups low fat cottage cheese |
224 g light cheese, grated (i use marble) |
Directions:
1. Cook noodles according to package directions. Drain, rinse well, and set aside.
2. In large pot, fry ground chicken in a little water until it loses its pink colour. Then add onion, both bell peppers, and spices. Cook covered, on medium heat until veggies are tender. Stir occasionally.
3. Add “P.C.” sauce and 1 cup “Ragu”. Stir. Simmer, covered until heated through. Add cottage cheese and tomato paste. Stir. Cover and simmer until cheese and paste are melted through, about 10 minutes.
4. Use 2 9 x 13 baking dishes. Spoon few tablespoons of “Ragu” onto bottoms of each pan. Place 3 lasagne noodles in each pan to cover bottom. Spoon sauce on to just cover noodles. Repeat layers using 3 layers of noodles and ending with sauce.
5. Sprinkle with grated cheese.
6. Cover with tinfoil and bake 400º about 15-20 minutes or until cheese is melted and lasagne is bubbling. Remove from oven and let sit for about 5 minutes before cutting. Cut each pan into 8 equal pieces. Serve. Extra lasagne can be frozen.
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