Wrong.
This recipe has plenty of that savory Italian taste, but is much more friendly when it comes to overall calories, carbs and fat. Plus, each serving packs a muscle-building 29 grams of protein. Bon appetit!
Makes 6 Servings
>> 1 Tbsp. olive oil
>> 2 cups sliced mushrooms (button, portobello, chestnut)
>> 11⁄4 cups fat-free milk
>> 1 Tbsp. butter
>> 1⁄4 cup all-purpose flour
>> 1 bay leaf
>> 1 lb. cooked turkey breast, cubed
>> 1⁄4 tsp. grated nutmeg
>> Salt and pepper to taste
>> 14-oz. can chopped plum tomatoes, drained
>> 1 tsp. dried mixed herbs
>> 9 lasagna sheets, cooked
For the topping
>> 1 cup fat-free plain yogurt
>> 1 medium egg, lightly beaten
>> 1 Tbsp. shredded Parmesan cheese
START: Preheat oven to 350 degrees F. Heat oil in a medium saucepan, and cook mushrooms until tender and juices have evaporated. Remove from pan and set aside.
PREPARE: Place milk, butter, flour and bay leaf in saucepan. Slowly bring to a boil, stirring until thickened; simmer 2—3 minutes. Remove bay leaf and stir in cooked mushrooms, turkey, nutmeg and salt and pepper. Meanwhile, in a medium bowl, combine tomatoes and mixed herbs, and season with salt and pepper. Spoon half of vegetable mixture into a large ovenproof dish. Top with three sheets of lasagna and half of turkey mixture. Repeat layers and place remaining pasta sheets on top.
COOK: In a small bowl, mix yogurt and egg. Spoon over lasagna, spreading mixture into corners. Sprinkle with Parmesan cheese and bake 45 minutes.
NUTRITION FACTS (per serving):
291 calories, 29 g protein, 32 g carbs, 6 g fat, 2 g fiber
— Laura Creavalle
