Ok, so this recipe is born of multiple iterations and experiments. It is officially ready for publishing! It's a delicious and relatively more healthy version of lasagna. It carries a protein/fiber punch, is extremely filling, and the texture and cheese make this lasagna a mouthwatering comfort food without quite as much guilt ;)
Hope y'all enjoy it!
Total Time: 1.5 hours
- Prep: 20 minutes
- Baking: 50 minutes
- Cooling: 20 minutes
Servings: 12
Ingredients:
- an 8-ounce box of Green Lentil Lasagna
- 2 cups of TVP (textured vegetable protein)
- 30 oz of tomato sauce (this can be spaghetti sauce if you like)
- 2 large onions, diced
- 1 can of diced tomato (14.5oz can)
- 1 lb of ground turkey
- 2 tablespoons of Vegetable base bouillon
- Olive oil
- 2 cups of ricotta
- 4 cups of shredded mozzarella
- Grated parmesan - optional
Seasonings:
- Basil
- Garlic powder
- Salt
- Pepper
Kitchen Gear:
- 2 medium fry pans
- 1 large bowl
- 1 large lasagna pan (at least 12" by 18", with 2+ inches of depth)
- Aluminum foil
Instructions:
Part 1 - Preparing the ingredients
Put both fry pans on medium heat. Add two tablespoons of olive oil to both pans. Brown the ground turkey in one, and fry up the diced onions in the other. Add 1/2 a teaspoon of salt, dash of pepper, and teaspoon of garlic to the turkey while it cooks. Make sure to make the ground turkey fine/crumbly - as best as you can.
While the onions and turkey cook, get a large bowl and empty the tomato sauce and diced tomatoes into it. Add 2 tablespoons of basil and a tablespoon of garlic to the bowl, and mix.
Boil 2 cups of water, add the 2 tablespoons of bouillon and dissolve into the water. Add the 2 cups of TVP to the hot water and let it soak to absorb the water. ~5 minutes
When onions are starting to become transparent, empty the pan into the large bowl of sauce.
Add the TVP to the large bowl, and stir.
When the ground turkey is done cooking, add to the bowl and stir.
Start preheating the oven to 400 degrees F.
Part 2 - Assembling the Lasagna
Prepare the pan by taking to large cuts of aluminum and combining them to make a double-wide sheet. TIP: put two sheets together, fold one long edge over itself a few times, then open the fold.
Place this double-wide sheet into the pan and press it into the shape of the pan.
Create another double-wide cut for the topper. Set aside.
- Use a large spoon and scoop enough of the bowl mixture into the pan to make the first layer.
- Next, use 1 cup of the ricotta and spread a layer into the pan. TIP: use two small spoons and do small dollops throughout the pan.
- Next, use 1 cup of mozzarella and sprinkle over the ricotta.
- Next, put six of the lasagna sheets into the pan without overlapping. It's okay if there are some small gaps throughout.
Repeat the bulleted steps one more time. This will use up the noodles and ricotta.
Final layer: Spread the remainder of the bowl mixture in the pan. Top with remaining mozzarella. Feel free to sprinkle some parmesan as well.
Cover the pan with the foil from earlier. Try to 'tent' it a little in the middle so that the cheese doesn't stick to the foil. Crimp edges well to seal the contents within the pan/foil.
Part 3 - Bake time!
Place the pan in the oven, bottom-most rack, centered.
Bake for 50 minutes.
Remove from oven, turn off, and (with mitts still on) remove the top foil.
Let sit for at least 20 minutes before cutting and serving!!
Enjoy!
Alternatives for even more healthy lasagna:
- Reduce ricotta, mozzarella, and olive oil by half
- Remove turkey completely and use only the TVP
