Photo of No-noodle turkey lasagna by Digital 360 Coach Lisa by WW

No-noodle turkey lasagna by Digital 360 Coach Lisa

4
4
4
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
30 min
Cook
50 min
Serves
12
Difficulty
Easy
Coach Lisa uses a clever gluten-free noodle swap in this turkey and three-cheese lasagna: whole cabbage leaves! Start with a fresh, medium head of green cabbage that has tender leaves. Make sure to dry the boiled leaves very well before assembling the lasagna (so your dish isn’t liquidy). The cabbage softens as it bakes in the oven, creating layers you’d find in a traditional lasagna. This recipe makes a large number of servings. Enjoy leftovers for dinner later in the week or reheat the next day for lunch.

Ingredients

Uncooked green cabbage

12 leaf/leaves, from a medium head

Cooking spray

2 spray(s)

Uncooked 99% lean ground turkey

1 pound(s)

Bottled reduced fat pasta sauce

28 oz, divided

Part-skim ricotta cheese

8 oz

Grated Parmesan cheese

½ cup(s), divided

Egg(s)

1 item(s), large

Dried parsley

½ tsp

Kosher salt

½ tsp

Fresh mozzarella cheese

4 oz, thinly sliced

Basil

2 Tbsp, torn, for garnish

Instructions

  1. Preheat oven to 375℉.
  2. Bring a large pot of salt water to a boil. Add cabbage leaves and reduce heat to low; simmer until tender, 10 to 15 minutes. Drain and dry leaves well; set aside to cool.
  3. Meanwhile, coat a medium nonstick skillet with cooking spray; heat over medium heat. Add turkey; cook until no longer pink, stirring and breaking up any large pieces with a wooden spoon, about 5 minutes (drain any excess liquid, if necessary). Stir in 2 cups tomato sauce; remove from heat and set aside.
  4. In a medium bowl, whisk together ricotta, ¼ cup Parmesan, egg, parsley, and salt; set aside.
  5. Spread ½ cup sauce over bottom of a 9- X 13-inch baking dish; arrange a third of cabbage leaves over sauce (it’s okay if leaves overlap). Spread half of ricotta mixture over cabbage; top with half of turkey mixture. Arrange another layer of cabbage leaves over turkey; top with remaining ricotta and turkey. Top with a final layer of cabbage leaves; cover with remaining sauce. Place mozzarella slices over sauce; sprinkle evenly with remaining ¼ cup Parmesan.
  6. Bake until bubbly, about 30 to 35 minutes. Remove from oven; let cool for at least 10 minutes. Sprinkle with basil; cut into 12 pieces.
  7. Serving size: 1 piece

Notes

If you have trouble separating the raw cabbage leaves, core the head, place it in a large pot of boiling water, and then simmer it for 8 to 10 minutes. Remove, drain, let cool, and then carefully separate the leaves.