Recipe

Karis Light Fake-sagna Recipe

	Boofie / All my dishes 8 months ago 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...and becaus... More Prep:15m Cook:50m Servings:6	Boofie
	light lasagna pasta casserole ground turkey zucchini easy family

Does this look good? Yeah! / Nope

Fans

lacrenshaw

Ingredients

10 oz penne pasta, dry

1/2 lb ground lean turkey

1 large zucchini, shredded

1 med onion, chopped

3 cloves garlic, minced

1/4 cup half and half

1 tbsp tomato paste

1 tsp. dried oregano leaves

1 can fire-roasted tomatoes, diced

1/2 can (14.5 oz) tomato sauce

1 egg

8 oz Low Fat Cottage Cheese

10 fresh basil leaves, rolled and finely sliced

2 oz spinach, raw

1/4 cup parmesan cheese, shredded

1 cup 2% mozzarella cheese, shredded

1/4 cup water (optional)

Directions

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.

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Comments

boofie 8 months ago said:
Nutrition Facts
Serving Size 359.5g
Amount Per Serving
Calories 379 Calories from Fat 82
Total Fat 9.1g
Saturated Fat 4.7g
Cholesterol 67mg
Sodium 668mg
Total Carbohydrates 50.1g
Dietary Fiber 8.1g
Sugars 6.6g
Protein 29.8g

lacrenshaw 8 months ago said:
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?

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