Nothing welcomes in the cool temperatures of fall like the aromas coming from a pan of lasagna baking in the oven. In my quest to become fitter in my fifties, my regular recipe for lasagna has been modified to reflect my lifestyle changes. I like to freeze the left-over lasagna in individual containers.
Preheat the oven to 375 degrees F.
1 pound of lean ground turkey
1 16 ounce can of Basil tomato soup
1 cup of spaghetti sauce/ low sodium
1 teaspoon fresh ground black pepper
1 teaspoon parsley
1 teaspoon rosemary
1/2 pound oven-ready lasagna noodles
15 ounces ricotta cheese
1 pound shredded mozzarella
In a 10 inch skillet brown the turkey meat for 10 minutes, over medium heat. Meat should not be pink.
Add the soup and the spaghetti sauce to pan and simmer for 10 minutes
In a medium sized bowl, combine the ricotta, egg, and spices, set aside
In a pretty 9 by 12 glass baking dish, spread some of the sauce over the bottom
Layer the noodles
Spread the ricotta mixture
Layer more noodles
Add remaining turkey mixture
Sprinkle the top with the mozzarella
Bake for 45 minutes until the cheese has turned a golden brown