Cheddar omelette, broiled tomatoes, a hash brown, and sweet, delicious coffee (and yes, crayons on the table). Moments like this give me hope that the transition will be easier than I think it will be!
Lighter Turkey Bolognese Lasagna (adapted from Cooking Light, March 2013)
1 container mirepoix (carrots/onion/celery, already chopped) (I get mine at Trader Joe’s)
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon unsalted tomato paste
1 ounce cubed pancetta
1 pound ground turkey (the original called for breast, but my supermarket only had a mix)
1/4 cup white wine
1 teaspoon salt
3/4 teaspoon crushed red pepper (dial this down to 1/4 if you don’t like things a bit spicy)
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper, plus a bit extra
1 cup 1 percent low-fat milk
1/2 cup chopped fresh basil
1 (28-ounce) can crushed tomatoes, undrained
1 (15-ounce) container fat-free ricotta cheese (the original called for part-skim, which I bet would be better, because fat <3)
6 ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups)
4 tablespoons grated pecorino or parmesean cheese, divided
1 large egg, lightly beaten
8 no-boil lasagna noodles**
**you could make this gluten-free pretty easily by switching to GF noodles!
To make the lasagna:
Heat a large, non-stick skillet over medium-high heat. Add oil to pan; swirl to coat, and let oil heat for a minute. Add tomato paste and pancetta and cook for 1 minute, stirring very regularly. Add turkey and cook for 5 minutes, stirring until crumbled. Add wine and cook for 3-4 minutes or until liquid evaporates (scrape around the pan if you have any browned bits). Add mirepoix, salt, red pepper, oregano, and black pepper to pan, and cook 7-8 minutes, stirring occasionally, until vegetables have begun to soften. Add milk and basil and cook for 3-4 minutes, stirring occasionally. Stir in tomatoes, reduce heat to low, and simmer for 20 minutes.
Preheat oven to 425° as soon as you lower the heat on the sauce. While sauce is simmering, combine ricotta, 1 cup shredded mozzarella, a few grinds of black pepper, and 2 tablespoons pecorino cheese in a medium bowl.
When sauce is finished, take an 8×8 glass baking dish and spread enough sauce to comfortably coat the bottom (3/4 to 1 cup). Arrange 2 noodles on top, and spread 1/4 of cheese mixture to cover noodles (you’re going to need your fingers). Repeat layers until you have used all the noodles, ending with ricotta mixture. Sprinkle remaining 1/2 cup mozzarella and 2 tablespoons pecorino evenly over top. Bake at 425° for 35 minutes. Let sit 10 minutes, then serve.