Meat and cheese lasagna from The Best Light Recipe by Cook's Illustrated Magazine

  • basil
  • bay leaves
  • mozzarella cheese
  • Parmesan cheese
  • ricotta cheese
  • lasagne pasta
  • tomato paste
  • canned tomatoes
  • ground turkey
  • dried red pepper flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • springandfall on March 19, 2016

    Remarkably good - does not taste like a light recipe - and at least there is no fussing with bechamel. But this is indeed time-consuming. In the future I would perhaps make double the meat-and-tomato sauce and freeze half so that making the next lasagna becomes less time-consuming. When basil is out of season, it's fine to use a couple of those pesto cubes you froze in ice-cube trays last summer (if you did!).

  • joeb7474 on August 21, 2014

    The only negative is that this recipe is very time consuming. BUT the flavor is amazing. You'll never miss full-fat lasagna. I hesitated giving this recipe 5 stars because of the length of time it takes to make this. The flavor is so good though that it surpassed the one flaw.

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