Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 245.4
- Total Fat: 11.6 g
- Cholesterol: 48.0 mg
- Sodium: 499.0 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.5 g
- Protein: 21.6 g
View full nutritional breakdown of mom's cheesy lasagna w/ ground turkey calories by ingredient
mom's cheesy lasagna w/ ground turkey
Submitted by: KATE937Introduction
This is the lasagna I grew up eating, and which I am slowly converting to be more healthy. You might want to use all cheeses made with skim milk and a lighter pasta sauce to cut additional calories.The recipe makes enough to fill one 9x13" pan and one loaf pan to the brim. I usually freeze the loaf pan straight away after cooling, and then I have a nicely presentable dinner for 3 or 4 people for another night. This is the lasagna I grew up eating, and which I am slowly converting to be more healthy. You might want to use all cheeses made with skim milk and a lighter pasta sauce to cut additional calories.
The recipe makes enough to fill one 9x13" pan and one loaf pan to the brim. I usually freeze the loaf pan straight away after cooling, and then I have a nicely presentable dinner for 3 or 4 people for another night.
Number of Servings: 20
Ingredients
-
Barilla Lasagne noodles, about 9
2 Jars of Classico Four Cheese pasta sauce
1 lb Baby Spinach
1 pkg Foster Farms 99% Fat Free ground turkey
3 oz parmesan cheese, preferably grated just before prep
15 oz container Precious Whole Milk Ricotta cheese
15 oz container Precious Low Fat Ricotta cheese
1 lb Precious All Natural Mozzarella Cheese - Low Moisture Part Skim
2 eggs
salt, basil, parsley, thyme to taste
Directions
Boil about 9 lasagna noodles, brown turkey for sauce, combine turkey with pasta sauce and bring to a simmer. (There will probably be a couple of extra noodles when you're done, but I always tear some of mine by accident during the preparation process so it helps to have a couple extra to work with.)
Mix ricotta and eggs with salt, parsley, basil and thyme to taste.
Slice mozzarella into 1/4 inch slices, or as close as you can get.
Using your 9x13 pan, layers should be applied in the following pattern:
2-3 lasagna noodles placed lengthwise to cover the bottom of your pan (I need 2.5 to cover mine, so I tear one down the middle and use the other half for the next layer)
1/3 of your mozzarella slices (or a little more)
1/3 of your spinach
1/3 of your sauce
Repeat.
Then, with the remaining ingredients create 2 layers in the same fashion in your loaf pan.
Cooking time will be 30-40 minutes depending on your oven. The loaf pan can stay in as long as the large pan, or at least 30 min.
If you prep and then place the lasagna in the fridge to cook at a later point, cooking time will be 45 minutes.
Serving Size: makes 20 2"x3" pieces
Number of Servings: 20
Recipe submitted by SparkPeople user KATE937.
Mix ricotta and eggs with salt, parsley, basil and thyme to taste.
Slice mozzarella into 1/4 inch slices, or as close as you can get.
Using your 9x13 pan, layers should be applied in the following pattern:
2-3 lasagna noodles placed lengthwise to cover the bottom of your pan (I need 2.5 to cover mine, so I tear one down the middle and use the other half for the next layer)
1/3 of your mozzarella slices (or a little more)
1/3 of your spinach
1/3 of your sauce
Repeat.
Then, with the remaining ingredients create 2 layers in the same fashion in your loaf pan.
Cooking time will be 30-40 minutes depending on your oven. The loaf pan can stay in as long as the large pan, or at least 30 min.
If you prep and then place the lasagna in the fridge to cook at a later point, cooking time will be 45 minutes.
Serving Size: makes 20 2"x3" pieces
Number of Servings: 20
Recipe submitted by SparkPeople user KATE937.
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