Weight Watcher’s Classic Light Lasagna!!!

You’re going to want to stick around for this one:  Classic Light Lasagna Recipe…

Ingredients

• 1 1/2 cups coarsely chopped onion
• 3/4 cup coarsely chopped celery
• 1/2 cup coarsely chopped carrot
• 4 garlic cloves, peeled
• 1 tablespoon olive oil
• 1 tablespoon unsalted tomato paste
• 1 ounce diced pancetta
• 1 pound 99% lean ground turkey breast
• 1/4 cup white wine
• 3/4 teaspoon kosher salt
• 3/4 teaspoon crushed red pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 cup 1% low-fat milk
• 1/2 cup chopped fresh basil
• One 28-ounce can crushed tomatoes, undrained
• cooking spray
• 1 1/2 cups part-skim ricotta cheese
• 6 ounces shredded part-skim mozzarella cheese, divided (1 1/2 cups)
• 1 large egg, lightly beaten
• 6 cooked lasagna noodles

Preparation Method

1. Prepare the sauce: Place onion, celery, carrot and garlic in a food processor; pulse until coarsely ground. Heat a medium saucepan over medium-high heat. Add oil to the pan; swirl to coat. Add tomato paste and pancetta; cook 1 minute, stirring constantly. Add turkey, and cook 4 minutes, stirring to crumble. Add wine; cook 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add onion mixture, salt, red pepper, oregano and black pepper to the pan, and cook 3 minutes, stirring occasionally. Add milk and basil; cook 3 minutes, stirring occasionally. Stir in tomatoes; reduce heat, and simmer 20 minutes.
2. Preheat oven to 425 degrees F. Sprays a 13×9-inch glass or ceramic baking dish with nonstick spray.
3. ................................

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