- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 302.0
- Total Fat: 9.8 g
- Cholesterol: 57.0 mg
- Sodium: 343.7 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 4.3 g
- Protein: 25.5 g
Whole wheat Lasagne with Turkey and vegetable Ricotta fillingSubmitted by: MELTEAGUE
IntroductionTHis is great to make when you have a busy week ahead and want to freeze it in portions to take with to work or have ready for a quick meal THis is great to make when you have a busy week ahead and want to freeze it in portions to take with to work or have ready for a quick meal
1 tsp basil flakes ( dried)
Ricotta light ( Tre Stelle) per 475g Tub
*Extra Virgin Olive Oil, 1 tbsp
Garlic, 1 tsp - minced
Peppers, sweet, red, raw, sliced, 0.5 cup - Chopped fine
Mushrooms, Brown sliced, fresh, 200 g
Mushrooms White , sliced, fresh, 200 g
Onions, raw, 245 g
Maple Leaf Extra Lean ground turkey , 339 g
Bay Leaf, 1
Zucchini, 200 grams
Water, tap, 28 fl oz / 796 ml
Egg, fresh, 1 large
Yellow Mustard, 1 tsp
Granulated Sugar, 1 tsp
100 % Whole wheat Lasagne sheets, 320 grams
Yves Veggie ground Italian , 340 grams
Cracker Barrel Medium Light Cheese , 100 grams
PArt Skim Mozarella cheese ( Compliments)- 100 grams
Add one can of water ( use the crushed tomato can) , being to boil and simmer, add 1 tsp granulated sugar ( to counteract the acidity of the tomato) ...cook 10 min.
in a small bowl mix egg , ricotta, and mustard powder.
To assemble :
Layer noodles, sauce, noodles, ricotta, noodles, sauce and top with Shredded cheddar and Mozzarella.
Bake at 180 C /150 F for 45 min till golden and bubbling.....
Makes 10 servings.
Suggested to serve with green salad.
Number of Servings: 12
Recipe submitted by SparkPeople user MELTEAGUE.