from my old co-worker Erin
8 oz lean ground turkey (I used 85/15 turkey)
1/2 c. chopped onion (1 onion)
2 cloves minced garlic (always use more garlic)
1 8 oz can low sodium tomato sauce
1/2 can low sodium tomato paste
1/4 c. water
1 t. Basil
1 t. oregano
1/2 t. salt and pepper
6 whole wheat lasagna noodles
2 slightly beaten egg white
2 c. Low Fat ricotta cheese (or 1 c. ricotta, 1 c. cottage cheese)
1/2 c. Low fat mozzarella cheese
Preheat oven to 375 degrees. Spray a 10×6 or 1 1/2 quart square dish (or a 8×8 pan or a large loaf pan – for a thicker lasagna)
In a medium saucepan cook meat, onion and garlic until meat is browned. Drain. Stir in tomato sauce & paste, water and spices. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Meanwhile cook lasagna noodles. Drain and lay out so they won’t stick.
In a small mixing bowl, stir together egg white and ricotta cheese.
Place 2 lasagna noodles, 1/2 ricotta mix, 1/2 sauce, 1/2 mozz cheese. Repeat layers and sprinkle with parmesan or romano cheese. (In my 8×8 I put down 2 1/2 noodles, 1/3 of ricotta, 1/3 of sauce, sprinkle mozz cheese then repeated for 3 total layers, then I put more mozzarella on top)
Bake for 25-30 minutes on 375 degrees (then broil for a couple minutes for cheese to get browned!!) I served with rolls and green beans – also freezes great!!)