Beloved Low-Fat/dairy Ground Turkey Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 lb ground turkey1 large onion (I use yellow)1 package lasagna noodles1 cup Shredded fat-free Mozzarella cheese 1 jar Prego Chunky Garden Basil and Garlic Sauce (or similar)1 28 oz. can diced stewed tomatoes1 small can tomato paste2-3 cloves garlic3 tbsp olive oilDried basil, oregano, rosemary and salt (to taste)
--Heat oven to 425F
--In large pasta pot, bring water to a boil for the lasagna noodles.
--dice onion and garlic and sautee in olive oil in large skillet or large sauce pan over medium heat. Add some herbs (oregano, rosemary, basil) as desired.
--When onion and garlic are soft and clear, add 1lb ground turkey and brown over medium heat.
--When pasta water is boiling, add 1 package lasagna noodles
--When turkey is browned thoroughly, add can of diced tomatoes, Prego sauce, and tomato paste. Stir and lower to medium low heat. Add 1 tsp sugar to sauce to offset acidity. Add oregano, basil and rosemary to taste. Stir occasionally while noodles cook.
--When lasagna noodles are ready, lay 4 lasagna noodles slightly overlapping on bottom of lightly-greased/sprayed lasagna pan. In my pan, I use a 5th lasagna noodle that I have to cut short to lay across the top of the pan because the pan is longer than the noodles. This means it requires 5 noodles total to complete a layer.
--Poor 1/2 the sauce into lasagna, then sprinkle 1/4 cup shredded cheese. Follow with a second layer of 4-5 lasagna noodles, slightly overlaying each other and repeat this step with the second 1/2 of sauce and 1/4 cup cheese.
--Add final layer of lasagna noodles. Sprinkle the top with 1/2 cup shredded cheese and herbs as desired.
--Place lasagna uncovered in the oven for 20 minutes.
--Let cool for 10 minutes before serving. I cut my pan 2x/2x into 3 rows of 3 pieces for nine large pieces total, which is the serving size for this recipe.
Number of Servings: 9
Recipe submitted by SparkPeople user INFINITESKY77.
--In large pasta pot, bring water to a boil for the lasagna noodles.
--dice onion and garlic and sautee in olive oil in large skillet or large sauce pan over medium heat. Add some herbs (oregano, rosemary, basil) as desired.
--When onion and garlic are soft and clear, add 1lb ground turkey and brown over medium heat.
--When pasta water is boiling, add 1 package lasagna noodles
--When turkey is browned thoroughly, add can of diced tomatoes, Prego sauce, and tomato paste. Stir and lower to medium low heat. Add 1 tsp sugar to sauce to offset acidity. Add oregano, basil and rosemary to taste. Stir occasionally while noodles cook.
--When lasagna noodles are ready, lay 4 lasagna noodles slightly overlapping on bottom of lightly-greased/sprayed lasagna pan. In my pan, I use a 5th lasagna noodle that I have to cut short to lay across the top of the pan because the pan is longer than the noodles. This means it requires 5 noodles total to complete a layer.
--Poor 1/2 the sauce into lasagna, then sprinkle 1/4 cup shredded cheese. Follow with a second layer of 4-5 lasagna noodles, slightly overlaying each other and repeat this step with the second 1/2 of sauce and 1/4 cup cheese.
--Add final layer of lasagna noodles. Sprinkle the top with 1/2 cup shredded cheese and herbs as desired.
--Place lasagna uncovered in the oven for 20 minutes.
--Let cool for 10 minutes before serving. I cut my pan 2x/2x into 3 rows of 3 pieces for nine large pieces total, which is the serving size for this recipe.
Number of Servings: 9
Recipe submitted by SparkPeople user INFINITESKY77.
Nutritional Info Amount Per Serving
- Calories: 369.5
- Total Fat: 10.5 g
- Cholesterol: 37.8 mg
- Sodium: 678.5 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 4.6 g
- Protein: 21.0 g
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