Lasagna Made Healthy and Tasty!

For all of you healthy food skeptics, this recipe passed the ultimate test: the junk food loving, health food skeptic male! He even asked for leftovers! So for all of you women out there here is a recipe you can trick your man with. Each piece of lasagna only has 205 calories, so there is nothing to feel guilty about. Here is the recipe:

Turkey and Arugula Lasagna

Ingredients
6-8 plum tomatoes, diced with the skin
1-2 tbsp tomato paste
3 garlic cloves, minced or put through a press
2 tsp Italian spices
2 tsp (separate) basil
15oz part-skim ricotta (I prefer Sorrento)
15oz fat free ricotta
1 tsp nutmeg
1 egg
¼c parmesan cheese
8 slices extra lean turkey bacon
.5 lb extra lean ground turkey breast
5 oz arugula, spinach, or arugula and spinach mix
3 tsp (separate) extra virgin olive oil
One box of Ronzoni Healthy Harvest whole wheat lasagna noodles (13.25oz)
8oz low-fat mozzarella (I prefer the price chopper brand it melts the best), shredded



Preparation
1. Boil water and follow the instructions on the lasagna box. Preheat the oven at 375°.
2. In a large non-stick pan, heat up 1 tsp of extra virgin olive oil and throw in the tomatoes on medium heat. Stir so the tomatoes are coated in the oil and spread out on pan.
3. Add the garlic to the tomatoes and stir until tomatoes. Continue to cook until the juices have released.
4. Add the 2 tsp of Italian spices, 1 tsp of basil, and tomato paste (just enough to thicken the sauce). Continue to let cook on low heat.
5. In another large non-stick pan, heat up ½ tsp of extra virgin olive oil and start cooking the turkey bacon strip by strip.
6. Let the strips cool on a paper towel. Then crumble it up and throw it in the tomato mixture.
7. In the bacon non-stick pan, add another ½ tsp of extra virgin olive oil to the pan and cook the extra lean ground turkey breast.
8. While the turkey is cooking, go ahead and combine the ricotta cheeses, egg, nutmeg, and 1tsp of basil in a large bowl. Just put aside.
9. When the turkey is done, add it to the tomato mixture.
10. In the turkey non-stick pan, add ½ - 1 tsp of extra virgin olive oil and throw in the arugula.
11. Lay down one layer of lasagna noodles in a large lasagna pan. Put spread a little over a third of the ricotta mixture over the noodles. Then add half of the tomato mixture and cooked arugula. Put down another layer of lasagna noodles and repeat the above (use all of the left over tomato mixture and arugula).
12. Put down a third layer of lasagna noodles and then spread the rest of the ricotta on top of the noodle. Top it off with the mozzarella cheese.
13. Cover with aluminum foil and put in the oven for 45 minutes.
14. Take the foil off and broil for 3-5min on low. Let it cool for 5-10 minutes.

Nutritional Facts:
205 calories
Fat: 7g
Carbs: 19.8g
Prot: 16.9g