Barilla Lasagna with Ground Turkey
- Number of Servings: 12
Ingredients
1 BOX Barilla Lasagne, Oven Ready2 JARS Barilla Italian Baking Sauce2 Eggs15 OUNCES Ricotta Cheese4 CUPS Mozzarella Cheese, Shredded, Divided1/2 CUP Parmesan Cheese, Grated1 POUND Italian Sausages, Casing Removed (May Substitute Ground Beef)
PREHEAT oven to 375°F.
SPRAY a 9x13x3-inch baking pan with non-stick cooking spray.
BROWN the meat in a skillet over medium heat, drain.
BEAT eggs in a medium bowl; stir in ricotta, 2 cups of mozzarella and the Parmesan.
TO ASSEMBLE:
OVERLAP sheets slightly when layering Lasagne. Lasagne will expand to the edges during cooking. Spread fillings to edges to seal in and cook the Lasagne during baking.
LAYER in the following order:
SPREAD 1 cup sauce on bottom of baking pan.
LAYER 4 uncooked Lasagne sheets, 1/3 of ricotta mixture, 1/2 of the browned meat, 1 cup mozzarella and 1 cup of sauce.
LAYER 4 uncooked Lasagne sheets, 1/3 of ricotta mixture and 1 1/2 cups sauce.
LAYER 4 uncooked Lasagne sheets, the remaining ricotta mixture and browned meat and 1 cup of sauce.
LAYER 4 uncooked Lasagne sheets, the remaining sauce and 1 cup of mozzarella.
COVER pan with foil.
BAKE until bubbly, approximately 50-60 minutes or until internal temperature reaches 160°F.
UNCOVER and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user KMGHAFFARY.
SPRAY a 9x13x3-inch baking pan with non-stick cooking spray.
BROWN the meat in a skillet over medium heat, drain.
BEAT eggs in a medium bowl; stir in ricotta, 2 cups of mozzarella and the Parmesan.
TO ASSEMBLE:
OVERLAP sheets slightly when layering Lasagne. Lasagne will expand to the edges during cooking. Spread fillings to edges to seal in and cook the Lasagne during baking.
LAYER in the following order:
SPREAD 1 cup sauce on bottom of baking pan.
LAYER 4 uncooked Lasagne sheets, 1/3 of ricotta mixture, 1/2 of the browned meat, 1 cup mozzarella and 1 cup of sauce.
LAYER 4 uncooked Lasagne sheets, 1/3 of ricotta mixture and 1 1/2 cups sauce.
LAYER 4 uncooked Lasagne sheets, the remaining ricotta mixture and browned meat and 1 cup of sauce.
LAYER 4 uncooked Lasagne sheets, the remaining sauce and 1 cup of mozzarella.
COVER pan with foil.
BAKE until bubbly, approximately 50-60 minutes or until internal temperature reaches 160°F.
UNCOVER and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.
Number of Servings: 12
Recipe submitted by SparkPeople user KMGHAFFARY.
Nutritional Info Amount Per Serving
- Calories: 326.7
- Total Fat: 14.3 g
- Cholesterol: 82.9 mg
- Sodium: 759.7 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 2.5 g
- Protein: 29.9 g