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Whole Wheat Lasagna
Meat Sauce:
1 Tbsp. olive oil
1 cup onion, small dice
1 lb. ground turkey
1 lb. mild Italian sausage
24 oz. tomato sauce
12 oz. tomato paste
Cheese Filling:
3 eggs
4 Tbsp. minced fresh basil
24 oz. small curd cottage cheese
8 oz. ricotta cheese
1 cup grated Parmesan cheese
½ cup grated Asiago cheese
1 tsp. black pepper
12 whole wheat lasagna noodles, cooked and drained
12 ounces shredded mozzarella cheese
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½ cup water
1 Tbsp. garlic powder
2 tsp. granulated sugar
2 Tbsp. Italian seasoning
1 tsp. salt
1 tsp. black pepper
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Instructions:
For Meat Sauce:
•
In a large skillet, heat olive oil on medium heat. Add onion and sauté for
5 minutes. Add ground turkey and Italian sausage and cook until no longer
pink. Drain any excess fat.
•
Add the tomato sauce, tomato paste, water, garlic powder, sugar, Italian
seasoning, salt and black pepper. Bring to a boil and reduce heat. Simmer
uncovered for 20 minutes, stirring occasionally.
For Cheese Filling:
•
In a large bowl, combine egg, basil, cottage cheese, ricotta, Parmesan,
Asiago, and black pepper.
Preparation:
•
Preheat oven to 375° F. Spread 1 cup of meat sauce in the bottom of
roasting pan. Layer with three noodles, 1½ cups of cheese mixture, and
½ cup of mozzarella.
•
Layer again with three noodles, 1½ cups of meat sauce, 1½ cups cheese
mixture, and ½ cup of mozzarella. Repeat layering again using the remaining
cheese filling, but reserving some meat sauce and shredded mozzarella.
•
For the final layer, place remaining 3 noodles, the reserved meat sauce and
remaining mozzarella on top.
•
Cover with aluminum foil and bake for 50 minutes. Uncover and bake
20 additional minutes.
•
Let stand for 20 minutes before cutting.
Yield: 12 servings
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