Turkey Primavera Lasagna (Trillium1204)
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- Number of Servings: 8
Ingredients
Directions
2 second spray olive oil4 cloves minced garlic1 lb (500 g) PC Blue Menu extra lean ground turkey1 tub (475 g) Tre Stella Light Ricotta cheese8 tablespoons PC Blue Menu Light Parmesan Cheese6 sheets PC Blue Menu Fresh Whole Wheat Lasagna Sheets200 grams Reduced-Fat Italiano Cheese1/2 teaspoon salt1/2 black pepperSuperior Spaghetti Sauce (see recipe below)1 cup waterSuperior Spashetti Sauce Recipe2 second spray olive oil1 cup finely chopped onions2 tablespoons minced garlic1 can (28-ounce) low sodium crushed tomatoes6 tablespoons no-salt added tomato paste1/4 cup water1 1/2 tablespoons dried oregano1 tablespoon dried italian seasoning1 tablespoon dried basil1 teaspoon crushed red pepper flakes
Superior Spaghetti Sauce
1. Lightly mist a medium nonstick saucepan with olive oil spray. Set over medium heat. Add the onion, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until almost tender (do not brown).
2. Reduce the heat to low. Add the tomatoes, tomato paste, water, oregano, italian seasoning, red pepper flakes and basil. Stir to mix.
3. Cover and cook, stirring occasionally for at least 1 hour. Season with salt, if needed.
Turkey Primavera Lasagna
1. Preheat oven to 375�F (190�C).
2. In large saucepan, heat oil over medium heat. Stir in garlic; cook for 1 minute.
3. Stir in ground turkey; increase heat to medium-high and cook, stirring to break up meat, for 10 minutes or until no longer pink.
4. Stir in Superior Spaghetti sauce, 1 cup (250 mL) water and salt. Simmer for 3 minutes. Turn off heat. Set aside.
5. In bowl, stir together ricotta, parmesan, salt and pepper. Set aside.
4. Using 13 X 9-inch (3 L) glass baking dish, trim lasagna sheets to fit two sheets across in pan without overlapping the two sheets. Discard trimmings. Set trimmed pasta sheets aside.
5. Spread 1 cup (250 mL) meat sauce over bottom of glass baking dish. Cover with a layer of two pasta sheets.
6. Spread 1-1/2 cups (375 mL) meat sauce on top, then 1 cup (125 mL) ricotta mixture, then 1/2 cup italiano cheese.
7. Repeat pasta, meat sauce, ricotta, italiano cheese layers twice. There should be 3 lasagna layers.
8. Top with remaining meat sauce and remaining mozzarella. Cover pan tightly with foil.
9. Bake in centre of oven for 45 minutes. Remove foil. Bake another 15 minutes. Let rest 20 minutes before serving.
Makes 10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TRILLIUM1204.
1. Lightly mist a medium nonstick saucepan with olive oil spray. Set over medium heat. Add the onion, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until almost tender (do not brown).
2. Reduce the heat to low. Add the tomatoes, tomato paste, water, oregano, italian seasoning, red pepper flakes and basil. Stir to mix.
3. Cover and cook, stirring occasionally for at least 1 hour. Season with salt, if needed.
Turkey Primavera Lasagna
1. Preheat oven to 375�F (190�C).
2. In large saucepan, heat oil over medium heat. Stir in garlic; cook for 1 minute.
3. Stir in ground turkey; increase heat to medium-high and cook, stirring to break up meat, for 10 minutes or until no longer pink.
4. Stir in Superior Spaghetti sauce, 1 cup (250 mL) water and salt. Simmer for 3 minutes. Turn off heat. Set aside.
5. In bowl, stir together ricotta, parmesan, salt and pepper. Set aside.
4. Using 13 X 9-inch (3 L) glass baking dish, trim lasagna sheets to fit two sheets across in pan without overlapping the two sheets. Discard trimmings. Set trimmed pasta sheets aside.
5. Spread 1 cup (250 mL) meat sauce over bottom of glass baking dish. Cover with a layer of two pasta sheets.
6. Spread 1-1/2 cups (375 mL) meat sauce on top, then 1 cup (125 mL) ricotta mixture, then 1/2 cup italiano cheese.
7. Repeat pasta, meat sauce, ricotta, italiano cheese layers twice. There should be 3 lasagna layers.
8. Top with remaining meat sauce and remaining mozzarella. Cover pan tightly with foil.
9. Bake in centre of oven for 45 minutes. Remove foil. Bake another 15 minutes. Let rest 20 minutes before serving.
Makes 10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 394.5
- Total Fat: 14.6 g
- Cholesterol: 91.7 mg
- Sodium: 469.1 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 4.3 g
- Protein: 36.1 g