Thursday, December 8, 2011


I'm a fan of Bethenny Frankel, from her TV show to her cookbooks. Her lasagna recipe is a great go-to for dinner. It's healthy, filling, and a perfect meal with a salad and a glass of wine.  It can easily be jazzed up by adding spinach, fresh herbs, etc. It serves four so I sometimes make this for my hubby and I, then freeze the rest (it freezes really well).

Makes 4 servings
  • 8 ounces whole wheat lasagna noodles (available at Whole Foods)
  • 1 pound turkey sausage (take it out of the casing)
  • 16 ounces any tomato sauce (don’t be a hero--just buy the kind in a jar)
  • 1/2 cup chopped fresh Italian (flat leaf) parsley
  • 2 tablespoon chopped fresh basil
  • 15 ounces part–skim ricotta cheese (If I can't find part-skim, I buy non-fat and add a little full-fat ricotta)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 ounces shredded part-skim mozzarella cheese
  • 1/3 cup freshly grated Parmesan cheese
  1. Preheat the oven to 350.  Cook the noodles according to package directions.  Set them aside.
  2. Brown the turkey sausage in a nonstick skillet with cooking spray. Stir in the tomato sauce.  Set aside.
  3. In a bowl, combine the parsley, basil, ricotta cheese, salt, and pepper.  Set aside.
  4. Spray a baking pan (9x13 inches) with cooking spray.  Ladle about 1/3 of the tomato meat mixture into the bottom of the pan.  Cover with half the noodles.  Spread half the herb-ricotta mixture over the noodles.  Repeat with another 1/3 of the sauce, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the remaining sauce.  Sprinkle the mozzarella cheese and the Parmesan cheese over the top.
  5. Bake for 30 minutes or until heated through and bubbling.

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