These little lasagnas, made with fat-free ricotta and reduced-fat mozzarella, are cheesy and satisfying and totally big on flavor. Make sure the dishes (8-inch, preferably) you use are broilerproof—they go under the flame to make the cheese brown and bubbling right before serving.

　　

Ingredients

serves 4

　　4 multigrain lasagna noodles, such as Ronzoni Healthy Harvest lasagna noodles

　　Nonstick cooking spray

　　8 ounces ground turkey breast

　　1 1/2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce

　　1 cup fat-free ricotta

　　1/2 cup grated Parmigiano-Reggiano cheese

　　1 cup shredded reduced-fat mozzarella cheese, such as Weight Watchers

　　3/4 cup roughly chopped fresh basil

　　Salt and freshly ground black pepper

　　

Step 1

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until tender, about 18 minutes. Drain, and reserve.

　　

Step 2

Heat a large sauté pan over medium heat. When the pan is hot, spray it with cooking spray. Add the turkey and cook, stirring frequently, until the meat is just cooked through, 5 to 6 minutes. Stir in the marinara sauce, ricotta, Parmigiano-Reggiano, 1/2 cup of the mozzarella, and the basil. Fold the lasagna noodles into the sauce. Season the mixture with salt and pepper to taste.

　　

Step 3

Turn the broiler to high. Lightly spray four 6-inch gratin dishes with nonstick cooking spray.

　　

Step 4

Lay 1 noodle in each dish, folding it on top of itself. Spoon the excess sauce on top of the noodles. Top the lasagnas with the remaining 1/2 cup mozzarella. Place the dishes on a baking sheet, and broil until the cheese begins to brown and the lasagnas are hot throughout, 3 to 4 minutes. Serve immediately.

　　

nutrition information

Step 5

Fat: 59g (before), 8.5g (after)

　　

Step 6

Calories: 1,110 (before), 336 (after)

　　

Step 7

Protein: 33g

　　

Step 8

Carbohydrates: 28g

　　

Step 9

Cholesterol: 67mg

　　

Step 10

Fiber: 5g

　　

Step 11

Sodium: 754mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.