Turkey Lasagna Improv
Last night I had prepped and started dinner with Lasagna as the plan ... until I realized I was a few lasagna noodles short to finish the dinner- SO, I continued as planned but instead of using the lasagna noodles in layering dish, I used Radiatori noodles since that is what I had on hand. Granted, the noodles didn't hold the shape of a classic lasagna, but the taste was just as good!
To get started, begin boiling noodles in a pot and at the same time place oil in a deep pan with about 1 1/2 tbsp minced garlic and 3/4 c diced onions. Let cook until it begins to brown and add 1 pound ground turkey. I seasoned my turkey with basil, red pepper and a few other italian seasonings- feel free to season to your liking. Once the turkey has cooked completely, add about 1/2 c diced tomatoes, 1/2 c milk and a can of tomato sauce. Continue to cook on a low/medium simmer to incorporate your flavors, but not so much to where the turkey will begin to dry out.
At this point, add 15 ounces of fresh ricotta cheese, 1/2 c of monterey jack cheese and 1/4 c of parmesan cheese. Stir well to mix in with the turkey.
The noodles should now be boiled and drained.
Prepare a 9 x13 pan and coat the bottom with 2 c of the turkey/sauce. Then cover with noodles. I added a complete layer of provolone cheese to the top of the noodles and then repeated the process again with more turkey/sauce, noodles and provolone cheese- I topped with a bit of parsley at the end for extra garnish.
Bake for 30 minutes at 350*
As always, using ground turkey instead of ground beef and non-fat/low-fat options of cheeses and milks will lower your fat and calorie intakes.
This was a big hit and made enough for leftovers for tonight!