- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 303.3
- Total Fat: 11.5 g
- Cholesterol: 71.9 mg
- Sodium: 788.6 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.1 g
- Protein: 34.3 g
Turkey & Vegetable Whole Wheat LasagnaSubmitted by: MERMIESMOM
IntroductionI love lasagna!! Here is my healthy version. I love lasagna!! Here is my healthy version.
Summer squash, 2 cup slices (remove)
Zuchini 1 cup, 2 cup (remove)
Great Value Cottage Cheese Low fat small curd, 3 cup (remove)
Ronzoni Wheat Lasagna Noodles, 4 serving (remove)
Great Value Low Moisture Part Skim Shredded Mozzarella Cheese, 6 cup (remove)
DelMonte Traditional Spagetti Sauce, 3 cup (remove)
Ground Turkey Jennie-O (white meat), 40 oz (remove)
Cut up zuchini and squash and cook it down in the same frying pan that you cooked the turkey in. You want the veggies to become almost transluescent. Then add ground turkey back in and mix well. Add Del Monte spagetti sauce to the turkey, veggie mixture and mix well.
In 9x13 pan start by laying lasagna noodles to cover the bottom of the pan. Then use about 1/2 of the container of cottage cheese and layer on top of the dry, uncooked noodles. Spread it out. Then put a layer of the turkey, veggie, sauce mixture on top of the cottage cheese (spread it out). Then use 2 cups of the mozzarella cheese and sprinkle over the top. Then start the next layer with dry noodles, then cottage cheese, then meat & veggie mixture. Do not put the rest of the cheese on at this point! Cover pan with aluminum foil and bake at 350 for 45 min. When cook time is done, then remove aluminum foil and cover the lasagna with the rest of the mozzarella cheese (approx 4 cups). Then bake uncovered for about 15 min or until cheese is melted and starting to brown (just a little) on top. Then remove and serve!
This is a delicious dish that my familiy loves!
Number of Servings: 16
Recipe submitted by SparkPeople user MERMIESMOM.