This recipe is adapted from Muscle and Fitness hers, Sept/Oct 2011magazine. I could not find the recipe online so I am retyping it with modifications.
Makes 8 servings
6 whole wheat pasta lasagna noodles (hard to find…I used “Hodgson Mills”)
16 oz of ground chicken (or turkey, beef, bison etc)
1/4 cup red wine
1/2 cup low fat cottage cheese
1/4 cup grated Parmesan cheese
1 cup low fat ricotta cheese
6 oz low fat part skim mozzarella cheese
6 oz can of tomato paste
28 oz can of tomato sauce or crushed tomatoes
1 cup of white onion, chopped
2 tsp of minced garlic
2 tbsp dried parsley
2 tbsp italian seasoning
dash of nutmeg
1 tsp garlic powder
First, boil pasta to “al dente” – about 9 mins, until tender but not all the way cooked. Drain and allow to cool. Next, over medium heat, brown the chicken, onions, and garlic together until well cooked. Add tomato paste, tomato sauce, 1 tbsp parsley, 1 tbsp italian seasoning, and garlic powder. Allow to simmer for about 5-10 minutes, then add 1/4 cup of red wine. Turn heat off.
In another bowl, mix all cheese and remaining parsley and nutmeg. Now start to spoon the layers of the lasagna in a large dish. Start with a layer of turkey/tomato sauce. Then the lasagna (three noodles), then the cheese. Do the same 3 steps one more time. Lastly, top lasagna with a little more Parmesan cheese, some parsley, and 1-2 tbsp of red wine. Cook at 400F COVERED for 25 mins, then take cover off and cook for 20 more mins. Allow to cool for 15 mins after cooking.