This week has been beyond stressful….whew! I’ve been in rehearsals and performances for The Music Man, which was a Thursday-Sunday show, plus 4 rehearsals beforehand. No time to cook or even to have a real life!! However yesterday was finally a day to relax. Charlie and I drove up to Pontiac, IL to visit his best friend for his birthday. It was so much fun, celebrating, getting drunk, watching scary movies. So relaxing and exactly what I needed to recharge 🙂
I’ve been working on eating about 1200 calories a day and exercising more, trying to get back into shape! So I thought I’d change around my usual recipe of lasagna and make it lower fat, by using ground turkey and fat-free ricotta cheese. I did still use the usual amount of cheese and sauce, but the turkey worked great with lasagna! I served it with a small salad with sprinkled feta on top—hope you decide to make it!
YIELD: 4-6 servings
TIME: 1 hour 30 minutes
9 lasagna noodles
1 lb ground turkey
1 lb shredded mozzarella
1 cup grated Parmesan
chopped fresh basil and oregano
pasta sauce (I used vodka sauce)
2 cups fat-free ricotta
Preheat oven to 350 F and cook lasagna in boiling water according to instructions. Brown turkey and set aside. Spread a little sauce on the bottom on a square baking pan and layer three lasagna noodles on top. Spread ricotta on top of the noodles and layer 3 more noodles on top. Sprinkle Parmesan and Mozzarella on top and apply the last layer of noodles. Top with sauce, cheese, meat, and extra cheese, and bake 45 minutes. Cut into squares and serve immediately.
Hope y’all enjoy!