Essential Lasagna - Healthier No Boil Version

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?

• ground turkey
• part skim ricotta cheese
• part skim mozzarella cheese

These items are all lower in fat and calories and will not only  make this dish healthier, but still just as crave-worthy. 

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. 

Bake until lasagna is bubbling and cheese is nicely melted about 35 minutes.

Simple French Bread for the Bread Machine

Crusty on the outside with a soft and tender airy crumb on the inside. Hot from the bread machine this bread is hard to beat! 

With everyone at home baking has boomed.  The grocery stores are low on stock for everything you need to bake with.  I got lucky and found some flour, yeast, baking powder, chocolate chips (gotta have them!) and a few odds and ends to bake, and I was a happy camper.

Several weeks ago I posted a recipe for Basic White Bread Machine Bread and it was a major hit, so I thought I'd bring you another version of bread using a bread machine.   Let's make french bread!  So while your typical French bread comes in a baguette this one is in loaf form since it is made in a bread machine.  You can certainly use the dough only setting and then form the dough into a baguette if you prefer but I'm going to take the easy route and make it in my bread machine.  It really is a dump and go method which I just love.

So what is the outcome?  Crusty on the outside with a soft and tender airy crumb on the inside. Hot from the bread machine this bread is hard to beat!  This recipe make a 1 lb. loaf and is best eaten within a few days.  It's great for making toast, sandwiches, garlic bread, slathered with butter along side soup, and makes a mean french toast.

Any way you choose to eat it, you'll love this bread!

Enjoy!

Simple French Bread for the Bread Machine

1 - 1 lb. loaf

2/3 cup warm water
1 tsp margarine or butter softened
2 cups bread flour (can use all-purpose)
2 tsp sugar
1 tsp salt
1 3/4 tsp quick acting yeast or regular yeast

Place all ingredients in bread pan in order listed.  Close lid and set your bread type.  Mine has a French setting.  Otherwise use the White setting.  Choose crust color, and then hit the start button.

Remove bread pan when completed.  After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool.

Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months

Ground Turkey Empanadas

A tender flaky crust surrounds a lighter ground turkey filling that's spiced to perfection.

Today's recipe is one fun meal idea that the whole family can get behind.  Raise your hand if you like finger food.  (I do, I do!) These have got to be the cutest little empanadas, and they taste amazing. I dare you to eat just one!  A major plus is that they are baked, not fried.  Plus, I've made them even healthier by the use of ground turkey, but you may use any type of ground meat (chicken, pork, beef, lamb) that you have on hand.

You probably have most items already with the exception of the pie crust.  Pick up a pre-made rolled pie crust and a few items from your pantry and you are ready to make these delicious empanadas.  I made these in to mini-sized empanadas by using a biscuit cutter, but feel free to make them any size you choose.  You will just need to adjust the amount of filling and the cooking time to accommodate your changes.

These come together easily and would be a great dish to have the kids help out with.  Turn this into a great activity during our quarantine time and watch their faces light up when they see and taste the results!  After a few minutes in the oven you will have the most scrumptious treats.  

Perfect for lunch, dinner, or snack time!

Enjoy!







Ground Turkey Empanadas

yield: 24 

1 cup yellow onion chopped

1 clove garlic minced

3/4 pound ground turkey

1 tablespoon tomato paste

1 teaspoon paprika

1/3 cup low-sodium chicken broth

Kosher salt and ground black pepper to taste

2 rolls of refrigerated pie dough

1 egg

splash of water

Allow the pie dough to sit out at room temperature for 30 minutes. 

For the filling:  In a skillet over medium heat add the oil and allow to heat.  Add the chopped onion and allow to soften 3-4 minutes.  Add the garlic and stir to combine.  Add the ground turkey and cook until brown, breaking up into small pieces as it cooks.  Add the tomato paste, paprika and chicken broth.  Stir to combine.  Cook 2 more minutes allowing the liquid to reduce.  Season with salt and pepper to taste.  Remove from heat and allow to cool.

Pre-heat oven to 350 degrees.  Unroll one dough round on a cutting board.  Smooth out a little with a rolling pin.  Cut 3 1/2 inch circles, re-rolling out the scraps.  You should end up with about 12 circles.  Do this with the other pie dough round, ending with about 24 circles.

Make the Empanadas: Take a heaping tablespoon of the meat mixture and place it in the center of the circle.  Fold one side over the meat and press the edges together with a fork to seal and form a half moon shaped pocket.  Place on a parchment lined baking sheet.  Repeat with remaining circles and filling.  

Make the egg wash: In a small bowl place the cracked egg along with a splash of water.  Beat together.  Using a pastry brush, dip in in the egg wash and spread it across each pocket.

Bake at 350 degrees for 15-18 minutes, until light golden brown.  Serve immediately.