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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 317.3
  • Total Fat: 10.9 g
  • Cholesterol: 56.1 mg
  • Sodium: 917.0 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 29.2 g

View full nutritional breakdown of Italian Turkey Lasagna calories by ingredient
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Italian Turkey Lasagna

Submitted by: RUN2LOSEIT

Introduction

Lasagna with a twist - my family uses Ground Turkey instead of Ground Beef to give this classic a little bit of a healthier edge. You will also note that I have switched out using actual eggs with egg whites. (The husband and I are both in high cholesterol family so we don't ever use egg yolks, but you can if you would prefer!) Lasagna with a twist - my family uses Ground Turkey instead of Ground Beef to give this classic a little bit of a healthier edge. You will also note that I have switched out using actual eggs with egg whites. (The husband and I are both in high cholesterol family so we don't ever use egg yolks, but you can if you would prefer!)
Number of Servings: 12

Ingredients

    1 Pound of Ground Beef or Turkey
    8 Lasagna Noodles
    2 Egg (Egg Whites Only)
    24 Oz Cottage Cheese
    28 Oz Stewed Tomatoes or Fresh Tomatoes if desired. (This is either one large can or two small cans.)
    1 Jar Tomato Sauce *** (We use Classico Fire Roasted Tomato and Garlic Sauce or I make my own Sauce from Scratch depending on how much time I have.)
    1/2 Cup Parmesan Cheese
    4 Cups Mozzarella Cheese
    1/2 Cup Fresh Parsley
    Ground Pepper

Directions

1. Cook lasagna noodles to desired doneness, drain and place in cold water.

2. Meanwhile in saucepan cook either ground beef or turkey until cooked thoroughly, stirring frequently. Add tomatoes and sauce (**note here - I highly recommend using whatever sauce your family digs in spaghetti, it tends to go over as a big hit in lasagna as well**), mix well, and bring to a boil. Reduce heat to low; simmer while you are preparing your next set of ingrediants.

3. In medium bowl, combine cottage cheese and parmesan cheese. Beat egg whites in a small bowl and then add to the cheese mixture. Add 1/4 cup of fresh parsley and mix well. (If you do not have fresh parsley you can use dried parsley, however I would not use as much. Dried spices tend to be more powerful. I would use say 1/8 of a cup instead.) I also sprinkle a little ground pepper in my mixture.

4. Heat oven to 350 Degrees F. Spread about 1/2 cup of the meat sauce over botoom of ungreased 13 X9 dish. Top with 3 noodles, half of cheese mixture, 1/2 of remaining meat mixture, and 1/2 of mozzarella cheese. Repeat the layers, and end with mozzarella cheese.

5. Bake for 30 to 45 minutes until the lasagna is bubbly. Cover the lasagna, and let stand for about 10 minutes before serving.

6. ENJOY!!!!

Serving Size: I have this making 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user RUN2LOSEIT.






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