• Jenn Clayton

All-Crust Sheet Pan Lasagna

Savor caramelized cheese and crispy pasta with every bite!!

Super cheesy and decadent BUT low in calories and WW friendly!!

#cleaneating #WW #myww #weightwatchers

Full recipe in YouTube video below

RECIPE:

1 tablespoon Oil

1 pound 99% Ground Turkey

1 teaspoon Fennel Seeds (season Turkey with Fennel)

2 cloves Garlic- minced

28 ounce can Crushed Tomatoes

Salt & Pepper to taste

15 ounces full fat Ricotta Cheese

1 Egg

1/4 cup low-fat Milk

1/2 cup chopped and packed fresh Basil

3/4 cup Parmesan Cheese

1 cup Light Mozzarella Cheese

12 Oven Ready Lasagna Noodles


Preheat oven to 450 degrees. Heat 1 tablespoon oil in a large skillet over medium heat. Add the turkey and cook, breaking up while browning- about 5 minutes. Transfer to a bowl.


Reduce heat to medium. Add garlic and cook for about 1 minute- until fragrant. Add tomatoes, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until sauce thickens, about 8 minutes.


In a separate bowl, mix the ricotta, egg, milk, basil, 1/2 cup parmesan, 3/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread 2/3 cup of the tomato sauce across the bottom of a large cookie sheet. Add 6 lasagna noodles on top of the sauce, 2 across and 3 down (the noodles will expand when cooking). Top the noodles with half of the ricotta mixture, all of the turkey, 2/3 of the tomato sauce and half the mozzarella. Add another layer of 6 noodles and top with the remaining sauce, mozzarella and 1/4 cup parmesan.


Lightly oil one side of the piece of foil and cover the baking sheet, oil side down. Bake until noodles are tender when pierced with a fork- about 20 minutes. Carefully remove foil and continue to bake until the top is crusty and brown, 10-15 minutes. Enjoy!


8 Servings:

9sp (blue & purple)

10sp (green)

376 Calories


Recipe inspiration from foodnetwork.com






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