16 oz. whole grain pasta
1 lb. lean ground turkey
2 oz. Lipton onion soup mix (1 packet)
15 oz. low-fat ricotta cheese
1.5 cups non-fat milk
4 large eggs
2 cups shredded cheese (I used one cup sharp white cheddar and one cup medium yellow cheddar)
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup Parmesan cheese, grated
1/3 cup original or Parmesan bread crumbs
Instructions:
Preheat oven to 375 degrees. Coat 9 x 9 pan with non-stick cooking spray.
Boil pasta according to directions for al dente, drain when cooked, and rinse.
In a large saute pan, brown ground turkey. Once completely browned, add packet of Lipton soup mix and stir in well. Set aside to let cool.
Mix ricotta cheese, 1 egg, salt and pepper, set aside. Whisk together the remaining eggs, milk, and paprika in a bowl. Add 1 cup of ground turkey to the ricotta mixture to temper eggs. Once done, add the remaining ground turkey to the mix and stir well.
Stir together ground turkey mixture and cooked pasta. Pour ground turkey mixture into pan and spread evenly. Layer 1.5 cups of cheese on the top. Pour milk, egg and paprika over everything in pan. Top with remaining cheese, then sprinkle Parmesan cheese and breadcrumbs as the top layer. Bake for 40-45 minutes, or until mixture is set in the middle. Serve with steamed broccoli or asparagus, mmm.
This dish is very hearty and cuts like a thick slice of lasagna. A satisfying idea for a warm meal in the everlasting winter.
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