The other day Elizabeth pointed out to me the preponderance of chicken recipes I have posted on hungry poodle. They are indeed prodigious. I have a thing with chicken.
Son Corbett hit the nail on the head years ago when he was about 10. One night he came into the kitchen and asked what was for dinner, and I answered, “chicken.” He replied, “Mom, you know how people get car-sick and motion-sick? Well, I’m chicken-sick.” With that he didn’t eat chicken in any form for several years. I had done him in.
So I’m waving the white flag of surrender. No more chicken recipes…this week. (Good thing I picked Thanksgiving week to make that pledge.) Given the fowl nature of this time of year, following is a dish with turkey, albeit the ground version.
From Cooking Light, this is a relatively simple recipe for turkey lasagna, made zippier with its use of no-boil lasagna noodles. I purposefully chose this recipe because it doesn’t contain a laundry list of ingredients. Elizabeth also made lasagna this week, an Ina Garten recipe. It was stellar but it contained goat cheese and sausage and you had to make your own sauce, and stop! Too many steps! Oh, and the fat content of Ina’s recipe is equally hefty. Hello? We need more fat this month? I think not.
What we need is a lighter lasagna that doesn’t take all afternoon to assemble and this fits the bill perfectly. There aren’t veggies in this lasagna but consider the up side — you won’t have sodden, limp veggies in your leftovers. Steam some fresh broccoli until it’s crisp-tender and you’re good to go.
Instead of baking this in a 9″ x 13″ baking dish, I used two 8″ x 8″ dishes and froze one for later. I needed several extra lasagna noodles to fill out the two dishes, but other than that it worked well. Now I have dinner ready for one of those nights in December when, you know, cooking is impossible.
1 lb. ground turkey (I use 93% lean)
1 1/2 cups water
1 (26-oz.) jar marinara sauce
3 cups (12 oz.) shredded part-skim mozzarella cheese, divided
2 cups low-fat cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup egg substitute
1/4 cup chopped fresh parsley
freshly ground black pepper
9 no-boil lasagna noodles
Preheat oven to 350 degrees F. Saute turkey in a nonstick skillet coated with cooking spray until browned, stirring to crumble. Add water and marinara sauce and simmer for 10 minutes. Remove from heat.
Combine 2 cups of the mozzarella, the cottage cheese, Parmesan, egg substitute, parsley and pepper in a bowl.
Spread 1 cup turkey mixture in the bottom of a 9″ x 13″ baking dish. Arrange 3 noodles over the turkey; top with 1 cup turkey mixture and spread half of the cheese mixture over the turkey. Add 3 more noodles and top with 1 cup turkey mixture and the remaining cheese. Add the 3 last noodles and remaining turkey mixture.
Cover with foil and bake for one hour. Remove foil, sprinkle remaining mozzarella cheese over the top and continue baking, uncovered, for 10 minutes. Let lasagna rest for 10 minutes before serving.
WW PP per serving: 10