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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 271.9
  • Total Fat: 9.9 g
  • Cholesterol: 55.8 mg
  • Sodium: 1,012.8 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 23.2 g

View full nutritional breakdown of Un-Chained Recipe Contest - Lasagna calories by ingredient
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Un-Chained Recipe Contest - Lasagna



Introduction

My family loves pasta. It's comfort food on cold Minnesota days and makes a great Sunday family dinner. But eating at Olive Garden can be a challenge when you're trying to watch your weight, so we make this healthy version at home instead. I love how simple it is - you don't have to cook the noodles first, just put them in dry and they cook while it's baking. Leftovers make great lunches and can even be frozen in single-serve container for future use. My family loves pasta. It's comfort food on cold Minnesota days and makes a great Sunday family dinner. But eating at Olive Garden can be a challenge when you're trying to watch your weight, so we make this healthy version at home instead. I love how simple it is - you don't have to cook the noodles first, just put them in dry and they cook while it's baking. Leftovers make great lunches and can even be frozen in single-serve container for future use.
Number of Servings: 12

Ingredients

    Sauce:
    1 lb. Jennie-O Italian Ground Turkey
    1 large onions, chopped
    14 oz Hunt's 100% Natural Crushed Tomatoes w/Basil
    6 oz tomato paste
    1 cup water
    3 cloves garlic, pressed
    2 Tbsp parsley, dried
    2 Tbsp Italian seasoning
    2 Tbsp brown sugar, packed
    salt & pepper to taste

    Cheese Filling:
    1 15-oz carton fat-free ricotta cheese
    1/2 cup nonfat cottage cheese
    4 oz parmesan Cheese, shredded
    1 Tbsp parsley, dried
    1 tsp oregano, ground
    1 tsp basil, dried

    8 oz Ronzoni Healthy Harvest lasagna noodles, dry (do not boil)
    8 oz mozzarella cheese, shredded
    canola cooking spray

Directions

Sauce:
In a large skillet, brown the ground turkey with the onion. Drain off any liquid. Add the crushed tomatoes, tomato paste, water, pressed garlic cloves, parsley, Italian seasoning, and brown sugar. Salt and pepper to taste. Remove from heat and set aside.

Cheese Filling:
In a mixing bowl, use a wooden spoon or rubber scraper to combine the ricotta cheese, cottage cheese, parmesan cheese, parsley, oregano, and basil.

Assembly:
Lightly spray a 9x13 pan with cooking spray. Evenly spread half of the sauce on the bottom of the pan. Arrange half of the dry lasagna noodles on top of the sauce. Spread all of the chese filling on top of the noodles. Arrange the remaining dry lasagna noodles on top of the cheese filling. Cover noodles completely with the remaining sauce. Sprinkle the shredded mozzarella cheese evenly over the sauce. Cover pan with foil and bake at 350 for 60 minutes. Remove foil and continue baking for another 15 minutes, until cheese is bubbly and just beginning to brown. Remove from oven and let sit for 10 minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user DEFORREST.






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