by TGC Staff | June 28, 2010 12:00 am
Based on a book published in 14th century England during the reign of Richard II, British researchers have declared that the dish known as lasagna is not Italian at all. The text describes a dish known as loseyns – pronounced lasan – which consisted of layering pasta, cheese and meat.
Although the origin of lasagna may be a good-natured dispute between the British and the Italians, the taste and nutritional value of this wonderful dish is not. This week's recipe features the lean goodness of turkey and the vitamin and antioxidant rich vegetables – spinach and tomatoes. Tomatoes are the base for marinara sauce but you can enhance the nutritional value of the sauce by substituting about 1/3 of it with pureed cooked carrots and sweet potatoes.
Add in the creamy consistency of mozzarella cheese and the unique flavor of ricotta and the result is delicious. Ricotta, which is not actually a cheese, but a creamy curd, is literally cooked twice, thus the name “ricotta” or re-cooked.
Easy to prepare, this classic provides generous amounts of taste, consistency and nutrition in one dish. Prepare some extra because it makes great leftovers.
Yield: Makes 8 servings
Nutritional Information Per Serving:
8 g total fat
3.5 g saturated fat
22 g carbohydrate
34 g protein
3 g dietary fiber
280 mg sodium
Source URL: http://tgcmagazine.com/terrific-turkey-lasagna/
Copyright ©2017 Gourmet Connection Magazine