The good news for pasta lovers is that whole wheat pastas don’t taste like cardboard anymore. If you haven’t tried them lately, you are missing out. When I was a little girl, I always requested Spaghetti and Meatballs for my birthday dinner. So, for me, there is no better comfort food than pasta. I love my mother’s recipe more than anything, but now I serve it up with whole wheat spaghetti.
When I was a young mother, if I wanted to make Lasagna, I had to pull out my biggest pot and spend time boiling up the lasagna noodles and heating up the kitchen before I even began the rest of the recipe. But, I am always looking for shortcuts, and this is a great one for lasagna. I think you will love this heart healthy version of a great family recipe. And, your family will never suspect it is good for them. Enjoy!
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Sautee turkey and add sauce and water. Simmer a few minutes while combining eggs and cheeses in a mixing bowl. Pour ½ cup of meat sauce on bottom 13 x 9 pan. Layer 3 pieces of uncooked lasagna over sauce; cover with 1 1/2 cups sauce. Spread 1/2 of cheese mixture over sauce. Repeat layers of 3 pieces lasagna, 1 ½ cups sauce, and remainder of cheeses. Top with layer of 3 pieces of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for an hour. Remove foil; bake five minutes longer. Careful, last time I did this I burned my knuckles removing the foil! But it was worth it. This stuff is great.
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