Low-Fat Turkey Lasagna

• 2 tbsp olive oil, plus extra to grease
• 2 None carrots, trimmed and finely diced
• 1 None leeks, trimmed and diced
• 2 None celery stalks, trimmed and diced
• 14 oz turkey breast, finely diced
• pinch None granulated sugar
• 1 tbsp dried oregano
• 1 tbsp tomato puree
• None None tomatoes, chopped
• 1/2 cup vegetable stock
• 12-14 None lasagna noodles
• 4 oz low moisture, part skim mozzarella, sliced

1. Preheat the oven to 400u0b0F. Grease a baking dish with oil. Heat the oil in a large saucepan, add the turkey and brown for 3-4 mins, turning. Season then add the carrots, leek and celery and saute for another 2-3 mins. Season again then stir in the sugar, oregano and tomato puree. Pour in the tomatoes then stir in the stock. Simmer for 8-10 mins.
2. Cook the lasagna noodles according to package directions. Strain and set aside.
3. Spoon some of the turkey sauce into the bottom of the baking dish and place a layer of lasagna noodles. Spoon a third of the remaining sauce on top then another layer of lasagna. Repeat twice more, finishing with a layer of sauce. Spread the mozzarella over the top of the noodles, then bake for 25-30 mins. Garnish with fresh oregano and serve.

olive oil, carrots, leeks, celery stalks, turkey breast, sugar, oregano, tomato, tomatoes, vegetable stock, lasagna noodles, mozzarella

Taken from recipes-plus.com/api/v2.0/recipes/21664 (may not work)