These little lasagnas, made with fat-free ricotta and reduced-fat mozzarella, are cheesy and satisfying and totally big on flavor. Make sure the dishes (8-inch, preferably) you use are broilerproof—they go under the flame to make the cheese brown and bubbling right before serving.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until tender, about 18 minutes. Drain, and reserve.
Step 2
Heat a large sauté pan over medium heat. When the pan is hot, spray it with cooking spray. Add the turkey and cook, stirring frequently, until the meat is just cooked through, 5 to 6 minutes. Stir in the marinara sauce, ricotta, Parmigiano-Reggiano, 1/2 cup of the mozzarella, and the basil. Fold the lasagna noodles into the sauce. Season the mixture with salt and pepper to taste.
Step 3
Turn the broiler to high. Lightly spray four 6-inch gratin dishes with nonstick cooking spray.
Step 4
Lay 1 noodle in each dish, folding it on top of itself. Spoon the excess sauce on top of the noodles. Top the lasagnas with the remaining 1/2 cup mozzarella. Place the dishes on a baking sheet, and broil until the cheese begins to brown and the lasagnas are hot throughout, 3 to 4 minutes. Serve immediately.
nutrition information
Step 5
Fat: 59g (before), 8.5g (after)
Step 6
Calories: 1,110 (before), 336 (after)
Step 7
Protein: 33g
Step 8
Carbohydrates: 28g
Step 9
Cholesterol: 67mg
Step 10
Fiber: 5g
Step 11
Sodium: 754mg
