Nothing spells comfort more than layers of steaming tender pasta filled with gooey meat and cheese, topped with a robust sauce that is bursting with flavor.
I can taste it now!
Need some quick comfort food? Let's turn time-consuming Lasagna into something you can make quickly, even on a weeknight, and give it a healthier spin at the same time!
It's plain and simple...I LOVE lasagna. To me it's pure comfort food. But like a lot of people I don't really want to take the time to make it all from scratch. Let's face it...it's time-consuming. But with a few shortcuts and help along the way you can make lasagna ready to go in the oven in no time.
To speed this along we are going to use a jarred pasta sauce. Use a favorite of yours, but I have to say that I was quarantine shopping at Target the other day and all the sauces (I mean ALL) except just a few of their Market Pantry Brand sauces, were gone. So I picked up their Market Pantry Tomato, Basil & Garlic pasta sauce (26oz) and was completely thrilled when I tasted it. It's really good! So that's what I used today. Another shortcut is to buy some Oven Ready Lasagna noodles. No boiling necessary - simply add it directly to your pan, layer with sauce and fillings, and bake. I have to admit I was skeptical, but take my word for it, they are amazingly good, and don't turn out crunchy.
How do we make this a healthier version?
This recipe utilizes an 8x8 pan which is the perfect size for a family. I got 6 generous portions out of mine and rounded the meal out with some toasted garlic bread and an Italian side salad. Leftovers keep in the refrigerator for several days and taste maybe even better. Double the recipe for a 9x13 pan and freeze any leftovers for another day. This Essential Lasagna is a favorite of ours and I'm sure you will be adding this to your favorite recipe category!
Enjoy!
Essential Lasagna
serves 6
1 Tbsp olive oil
1/2 lb ground turkey
1/2 onion, diced
1/2 of 26 oz jar pasta sauce - tomato, basil & garlic
1 egg
8 oz part skim ricotta cheese
1 clove garlic, minced
1/4 c Parmesan cheese, grated
8 oz part skim shredded mozzarella
1/2 pkg no boil oven ready lasagna
Preheat oven to 375 degrees. Spray and 9x9 or 8x8 pan with cooking spray, set aside.
In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, 5 minutes. Add in ground turkey. Cook, breaking up the meat with a wooden spoon, until turkey is no longer pink, about 6 minutes. Add 1/2 of the jar of pasta sauce. If the mixture is too thick, add a little more sauce. Season with pepper and let simmer 10 minutes.
It's plain and simple...I LOVE lasagna. To me it's pure comfort food. But like a lot of people I don't really want to take the time to make it all from scratch. Let's face it...it's time-consuming. But with a few shortcuts and help along the way you can make lasagna ready to go in the oven in no time.
To speed this along we are going to use a jarred pasta sauce. Use a favorite of yours, but I have to say that I was quarantine shopping at Target the other day and all the sauces (I mean ALL) except just a few of their Market Pantry Brand sauces, were gone. So I picked up their Market Pantry Tomato, Basil & Garlic pasta sauce (26oz) and was completely thrilled when I tasted it. It's really good! So that's what I used today. Another shortcut is to buy some Oven Ready Lasagna noodles. No boiling necessary - simply add it directly to your pan, layer with sauce and fillings, and bake. I have to admit I was skeptical, but take my word for it, they are amazingly good, and don't turn out crunchy.
How do we make this a healthier version?
- ground turkey
- part skim ricotta cheese
- part skim mozzarella cheese
This recipe utilizes an 8x8 pan which is the perfect size for a family. I got 6 generous portions out of mine and rounded the meal out with some toasted garlic bread and an Italian side salad. Leftovers keep in the refrigerator for several days and taste maybe even better. Double the recipe for a 9x13 pan and freeze any leftovers for another day. This Essential Lasagna is a favorite of ours and I'm sure you will be adding this to your favorite recipe category!
Enjoy!
Essential Lasagna
serves 6
1 Tbsp olive oil
1/2 lb ground turkey
1/2 onion, diced
1/2 of 26 oz jar pasta sauce - tomato, basil & garlic
1 egg
8 oz part skim ricotta cheese
1 clove garlic, minced
1/4 c Parmesan cheese, grated
8 oz part skim shredded mozzarella
1/2 pkg no boil oven ready lasagna
Preheat oven to 375 degrees. Spray and 9x9 or 8x8 pan with cooking spray, set aside.
In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, 5 minutes. Add in ground turkey. Cook, breaking up the meat with a wooden spoon, until turkey is no longer pink, about 6 minutes. Add 1/2 of the jar of pasta sauce. If the mixture is too thick, add a little more sauce. Season with pepper and let simmer 10 minutes.
Meanwhile, in a medium bowl, stir together ricotta, Parmesan, egg, and garlic. Season with salt and pepper.
In the bottom of your baking dish, spoon a thin layer of sauce. Add a of noodles, do not overlap. 3 should fit across. Spread about a third of ricotta mixture over noodles, top with 1/3 sauce, then top with a layer of 1/3 mozzarella. Repeat to make 3 layers.
In the bottom of your baking dish, spoon a thin layer of sauce. Add a of noodles, do not overlap. 3 should fit across. Spread about a third of ricotta mixture over noodles, top with 1/3 sauce, then top with a layer of 1/3 mozzarella. Repeat to make 3 layers.
Bake until lasagna is bubbling and cheese is nicely melted about 35 minutes.
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