Courtney's High Fiber Lasagna

Great

% Daily Values based on a 2,000 calorie diet

Step 1

For the lasagna noodles, I have found that soaking them in hot water (50% boiling, 50% room temp) instead of boiling them in a pot yields a chewier, less mushy texture, and they are easier to handle. Place them in a deep dish/tray and cover with boiling water then let it sit as you prep other ingredients, making sure to stagger layers to avoid sticking together. Later, pull them directly from the water as you make each layer. By that point, they should still be mostly rigid.

Step 2

Sear the ground turkey with spices until just cooked. No need for salt, as the pasta sauce usually contains plenty of salt already.

Step 3

Optionally, cook the veggies too. This is not necessary if you slice thinly enough, but does add additional flavor. Alternative options: zucchini, mushrooms

Step 4

Whisk the eggs in a large bowl and fold in the ricotta cheese.

Step 5

Lightly coat the bottom of a 9x13 baking dish with pasta sauce to prevent sticking. Repeat the following until all the ingredients are used up: lasagna noodles, ricotta, eggplant, meat, beans, pasta sauce. 3.5 to 4 full lasagna noodles should cover one layer of a 9x13 baking dish, depending on tapering, so one box of 16 noodles should make 4-5 layers. The final layer should be lasagna noodle, pasta sauce, then shredded cheese.

Step 6

Cover with aluminum foil and bake in a preheated oven at 375F until bubbly and the noodles are soft, about 55 minutes.

Step 7

Let rest a bit for best results. Slice up and serve.