Lasagna – Arnold Style!

With a 14 mile run in front of me tomorrow morning, major carbohydrates were necessary for dinner. After church, John helped me prepare a very special lasagna dish.  The very special aspect is that we made it together. Awwww. :mrgreen: Anyhow, here’s the recipe…

  • 1  teaspoon  olive oil
  • 2 cups sliced mushrooms
  • 1  chopped zucchini
  • 8 ounces lean ground turkey (browned)
  • 2 cloves garlic (minced)
  • 1/2  cup thinly sliced onion
  • 1  (26-ounce) bottle fat-free tomato basil pasta sauce
  • 2  tablespoons  pesto
  • 1  (15-ounce) carton part-skim ricotta cheese
  • Cooking spray
  • 6  hot cooked lasagna noodles (about 6 ounces uncooked), cut in half – or use No Bake Noodles
  • 3/4  cup  (3 ounce) shredded part-skim mozzarella cheese

Preheat oven to 375º.

Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.

Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.

Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes. Enjoy!

As you can probably tell, I added a lot more cheese to my lasagna during the last 20 minutes of baking. I’m glad I did because it was cheesy goodness! :mrgreen:

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