Wicked Good Turkey Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 lb Ground Turkey Breast1/2 tsp garlic salt1 tsp Italian seasoning3 cloves/tsp garlic1 jar Pasta Sauce (~60 cals/ .5 cups)1 small can tomato sauce (8 oz)2/3 cup low fat ricotta cheese2/3 cup fat free cottage cheese1 cup pureed cauliflower (~3 cups steamed cauliflower pieces)4 egg whites1/2 cup fat free shredded mozzarella1/2 tsp garlic salt1/2 tsp dried oregano 9 whole wheat (or blend) lasagna noodles1 cup fat free shredded mozzarella
-Preheat oven to 400 degrees. Line 2 8x8 pans or 1 9x13 with tin foil or parchment paper.
-Boil water and add 9 lasagna noodles. Cook according to package directions
-Brown ground turkey. Season with garlic salt and Italian seasoning.
When turkey is thoroughly cooked add garlic cloves, pasta sauce, and tomato sauce. Warm in pan.
-Steam cauliflower and puree (will probably need to add small amount of water). Express surprise at how yummy pureed cauliflower is. Add ricotta, cottage cheese, garlic salt, oregano, and egg white to food processor and mix.
-Layer lasagna meat/sauce, noodles, then cheese in pans. I cut noodles in half and put 3 halves in each layer when using square pans.
-Top with last cup of shredded mozzarella. Bake for 45 minutes or until brown and bubbly. (Second pan can be frozen).
-Makes 18 servings (2.5x2.5 inch).
-Enjoy!
Number of Servings: 18
Recipe submitted by SparkPeople user TOPAZ_LLL.
-Boil water and add 9 lasagna noodles. Cook according to package directions
-Brown ground turkey. Season with garlic salt and Italian seasoning.
When turkey is thoroughly cooked add garlic cloves, pasta sauce, and tomato sauce. Warm in pan.
-Steam cauliflower and puree (will probably need to add small amount of water). Express surprise at how yummy pureed cauliflower is. Add ricotta, cottage cheese, garlic salt, oregano, and egg white to food processor and mix.
-Layer lasagna meat/sauce, noodles, then cheese in pans. I cut noodles in half and put 3 halves in each layer when using square pans.
-Top with last cup of shredded mozzarella. Bake for 45 minutes or until brown and bubbly. (Second pan can be frozen).
-Makes 18 servings (2.5x2.5 inch).
-Enjoy!
Number of Servings: 18
Recipe submitted by SparkPeople user TOPAZ_LLL.
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 1.6 g
- Cholesterol: 17.4 mg
- Sodium: 357.4 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.2 g
- Protein: 16.1 g
Member Reviews
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MOZZZZ1
Very tasty but a challenging recipe to follow. It was great to have a recipe that included cauliflower but I was unsure about the layers in the lasagna--was meat/sauce the turkey sauce, was cheese the cheese cauliflower mixture and if so when did cheese fit in. However, it worked and was great. - 1/15/11
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DYNAMYTEWALLS
Awesome - Made this for my grandparents and daughter. Nice knowing my daughter was getting whole grains, cauliflower & lean meat - we all LOVED it =) I would def. make the 2-8x8's next time & freeze one.
BTW- Egg whites is not on the ingriedients list. I added 3T of liquid Egg Beaters - perfect. - 8/2/10
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SKINNYGIRLSDIET
Loved it! Love how low calorie it is, I can have 2 pieces and still be under 300 calories!! I added a bunch more veggies (onions, mushrooms, peppers) to the sauce and left out some of the meat to lower the cals and add more fiber. Going to add this to my "Super Skinny recipes". Thanks so much! - 1/8/10