Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 268.4
- Total Fat: 11.6 g
- Cholesterol: 65.2 mg
- Sodium: 595.7 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.1 g
- Protein: 19.7 g
View full nutritional breakdown of Dreamfields (5 net carb) Lasagna with Ground Italian Turkey - Double Batch calories by ingredient
Dreamfields (5 net carb) Lasagna with Ground Italian Turkey - Double Batch
Submitted by: RLAMPORT2Introduction
Looking for pasta with low carbs, low fat and low calories - just used my favorite ingredients. I box of lasagna will make (2) 13x9 pans, bake one and freeze one for later - or great for large family meals.***Dreeamfields pasta has only 5 net carbs***won't effect blood sugar, 65% lower glycemic index than regular pasta Looking for pasta with low carbs, low fat and low calories - just used my favorite ingredients. I box of lasagna will make (2) 13x9 pans, bake one and freeze one for later - or great for large family meals.
***Dreeamfields pasta has only 5 net carbs***won't effect blood sugar, 65% lower glycemic index than regular pasta
Number of Servings: 26
Ingredients
-
1 Box Dreamfields Lasagna
3 -7 oz Fat Free Ricotta Cheese
1 Pkg 32 oz. Low Fat Mozzeralla Cheese
3- 24 0z jars Cascone's Organic Mushroom Saue (or something low cal, low carb, low fat)
3-16 oz. pkgs of Honeysuckle White Italian Low Fat Turkey Meat
1 pkg fresh mushrooms
1/2 Sweet Onion
Garlic, salt & peper
Directions
Saute onion, mushroom & garlic in a little of olive oil. Set aside.
Brown italian sausage, add vegtables and let simmer for about 5 minutes. Add Ricotta Cheese to meat, put a little sauce in your pan, layer cooked lasagne noodles, meat with ricotta, add more sauce and top with mozzerlla cheese, continue layers. Bake at 390 for 45 minutes pan topped with aluminum foil. Remove foil, increase oven to 425 and bake for 10 minutes till cheese is cooked and crispy.
Makes (2) 13x9 pans with 13 servings about 2" x 4" in size.
Number of Servings: 26
Recipe submitted by SparkPeople user RLAMPORT2.
Brown italian sausage, add vegtables and let simmer for about 5 minutes. Add Ricotta Cheese to meat, put a little sauce in your pan, layer cooked lasagne noodles, meat with ricotta, add more sauce and top with mozzerlla cheese, continue layers. Bake at 390 for 45 minutes pan topped with aluminum foil. Remove foil, increase oven to 425 and bake for 10 minutes till cheese is cooked and crispy.
Makes (2) 13x9 pans with 13 servings about 2" x 4" in size.
Number of Servings: 26
Recipe submitted by SparkPeople user RLAMPORT2.
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 Lasagna with Ground Italian Turkey - Double Batch Recipe by RLAMPORT2 via @SparkPeople){kind=link}