Lasagna (stove top available)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb ground turkey16 oz part skim ricotta cheese1 onion chopped1 pkg 10 oz spinach2 C zucchini sliced2 Cans Hunt's Fire Roasted Tomatos1 Can Hunt's Basil Garlic Oregano Tomatos1 C Sargento reduced fat 4 Italian cheese blend 1/2 pkg Archer Farms whole wheat oven ready Lasagna Noodles broken into pieces8 oz low fat cheddar cheese8 oz mozzarella cheese1 TBSP olive oil
Saute onion in skillet for 3 minutes, add turkey and brown. Drain if necessary and put asside in seperate bowl.
In same skillet, add spinach over medium heat, cover and cook, tossing every now and then with tongs for even cooking until wilted. Drain, and let cool, then squeeze out as much liquid as you can and chop.
In same skillet, heat olive oil over meduim heat. Add the zucchini and cook, stiring every now and then, until tender and lightly browned.
In Medium bowl. Add Ricotta cheese, zucchini and spinach and mix together.
In blender, puree 3 cans of tomatos to make sauce.
**In lasagna pan spread 1/3 of the spaghetti sauce over bottom. Place a 1/3 of lasana noodles over sauce. Spread with 1/2 of the ricotta mixture, sprinkle with 1/3 of the shreaded cheeses. Top with ground beef mixture.
Layer with 1/2 the remaining sauce, another layer of noodles and remaining cheddar cheese and 1/2 the remaining mozzarella. Reserve 1/4 cup of the remaining sauce. Spread the remaining sauce over the layers and top with the remaining noodles. Sprinkle with the remaining cheeses. Drizzle with the reserves sauce. Bake at 300 degrees for 40 - 60 minutes.
** This is also a stove top lasagna.....if you have waterless cookware, use your 12-inch skillet and cover leaving redi-temp valve open, cook on low for 60 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user TBLOYED.
In same skillet, add spinach over medium heat, cover and cook, tossing every now and then with tongs for even cooking until wilted. Drain, and let cool, then squeeze out as much liquid as you can and chop.
In same skillet, heat olive oil over meduim heat. Add the zucchini and cook, stiring every now and then, until tender and lightly browned.
In Medium bowl. Add Ricotta cheese, zucchini and spinach and mix together.
In blender, puree 3 cans of tomatos to make sauce.
**In lasagna pan spread 1/3 of the spaghetti sauce over bottom. Place a 1/3 of lasana noodles over sauce. Spread with 1/2 of the ricotta mixture, sprinkle with 1/3 of the shreaded cheeses. Top with ground beef mixture.
Layer with 1/2 the remaining sauce, another layer of noodles and remaining cheddar cheese and 1/2 the remaining mozzarella. Reserve 1/4 cup of the remaining sauce. Spread the remaining sauce over the layers and top with the remaining noodles. Sprinkle with the remaining cheeses. Drizzle with the reserves sauce. Bake at 300 degrees for 40 - 60 minutes.
** This is also a stove top lasagna.....if you have waterless cookware, use your 12-inch skillet and cover leaving redi-temp valve open, cook on low for 60 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user TBLOYED.
Nutritional Info Amount Per Serving
- Calories: 380.7
- Total Fat: 16.8 g
- Cholesterol: 76.4 mg
- Sodium: 775.4 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 4.0 g
- Protein: 32.0 g
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