Karis Light Fake-sagna
From boofie 15 years ago
- 50 minutes to make
- Serves 6
Good eatin'! Full of veggies so you don't have to feel so guilty about this shameless indulgence. Also, much faster than the traditional 9-hour-ordeal 10 lb beauties that I usually crank out. I use the Ronzoni smart pasta for extra fiber. Read more ..and because I felt particularly lazy and didn't feel like fussing around with sheets of sticky noonoos. See less
Ingredients
- 10 oz penne pasta, dry shopping list
- 1/2 lb ground lean turkey shopping list
- 1 large zucchini, shredded shopping list
- 1 med onion, chopped shopping list
- 3 cloves garlic, minced shopping list
- 1/4 cup half and half shopping list
- 1 tbsp tomato paste shopping list
- 1 tsp. dried oregano leaves shopping list
- 1 can fire-roasted tomatoes, diced shopping list
- 1/2 can (14.5 oz) tomato sauce shopping list
- 1 egg shopping list
- 8 oz low fat cottage cheese shopping list
- 10 fresh basil leaves, rolled and finely sliced shopping list
- 2 oz spinach, raw shopping list
- 1/4 cup parmesan cheese, shredded shopping list
- 1 cup 2% mozzarella cheese, shredded shopping list
- 1/4 cup water (optional) shopping list
How to make it
- Preheat oven to 375.
- Cook pasta according to package's directions. Pasta is done when it is al dente (do not overcook).
- Meanwhile, in a large skillet over medium-high, saute chopped onions and garlic 2-3 minutes.
- Add ground turkey and break up with wooden spoon. Continue cooking 3-4 minutes or until turkey is mostly done. If turkey or vegetable stick, pour 1/4 cup water in to release it from the skillet.
- Place shredded zucchini into a clean cloth and lightly squeeze out as much of the water as you can. Add zucchini to skillet and saute 1-2 minutes or until turkey is done.
- Gently stir in half and half, loosening any bits off the bottom of the skillet. Add tomato paste, half of sliced basil, and oregano. Last, stir in fire-roasted chopped tomatoes (including liquid) and spinach.
- Simmer sauce 10 minutes over medium-low.
- Combine cottage cheese, half of one beaten egg, and remaining basil in a separate bowl. Season to taste with salt and pepper, if desired.
- Drain pasta.
- Spread a thin, even layer of sauce over the bottom of a 7x11" casserole dish. Top with 1/3 cooked penne and arrange in an even layer.
- Next, add 1/3 of sauce. Cover that with half of the cottage cheese mixture. Sprinkle 1/3 of parmesan and mozzarella over ricotta.
- Repeat layers, finishing with a layer of noodles, remaining sauce, and remaining mozzarella and parm cheeses.
- Cover with tin foil and bake 30 minutes or until heated through. Remove tin foil and continue baking another 5-10 minutes or until cheese has melted and turned a light golden color.
- Remove from oven and allow to sit 5-10 minutes before serving.
People Who Like This Dish 3
- twilightrose Denver/ Nederland♥, CO
- lacrenshaw Horsham, PA
- crazeecndn Edmonton, CA
- boofie Salt Lake City, UT
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The Rating
Reviewed by 1 people-
This is certainly a nice, nice confab, boofie! Here is MY next "fake-sagna" for sure. You got my thanks and my ^5!
Lorraine
PS How are you doing? Have you set a wedding date yet?
lacrenshaw
in Horsham loved it
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" It was excellent "