Whole wheat turkey lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
~Ronzoni "healthy harvest" whole wheat lasagne noodles- 9 pieces~20 oz packageof lean ground turkey~2 cups "Classico" Fire roaste tomato and Garlic pasta sauce~ 15oz can diced tomatos- undrained~2 cups small curd fat free cottage cheese~ 1 cup 2% shredded mozzarella cheese~1/2 cup shredded parmesan cheese~1/2 teas salt~1/2 teas pepper
In a small bowl mix the cottage cheese, the parmesan cheese, HALF of the mozzarella and the salt & pepper
IN a non stick pan over medium heat, brown the turkey Add the pasta sauce, the canned tomatos, and the water and allow to simmer 10 minutes.
meanwhile pre heat oven to 350.
In a 9 by 13 oven safe cassarole dish place a light coating of the meat sauce(about 1 cup). Lay 3 uncooked noodles lengthwise. Top with about 1 cup more of the meat sauce and half of the cheese mixture. Lay 3 more noodles on top of the first 3 and repeat the sauce and cheese layers. Top with a final 3 noodles- the rest of the sauce and the remaining half of the mozzarella cheese.
Cooked covered with foil for 45 minutes. Uncover an cook a additional 10minutes(until cheese is bubbly and starts to brown) then remove from oven and allow to stand for 10 to 15 minutes before cutting. This step is VERY important because is allows the fluids to soak into the noodles. If you cut too soon you will have runny lasagne.
Slice in between the 3 noodles lengthwise then divide into 4 sections cross wise- this will give you the 12 perfectly proportioned servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ONEOFAKIND864.
IN a non stick pan over medium heat, brown the turkey Add the pasta sauce, the canned tomatos, and the water and allow to simmer 10 minutes.
meanwhile pre heat oven to 350.
In a 9 by 13 oven safe cassarole dish place a light coating of the meat sauce(about 1 cup). Lay 3 uncooked noodles lengthwise. Top with about 1 cup more of the meat sauce and half of the cheese mixture. Lay 3 more noodles on top of the first 3 and repeat the sauce and cheese layers. Top with a final 3 noodles- the rest of the sauce and the remaining half of the mozzarella cheese.
Cooked covered with foil for 45 minutes. Uncover an cook a additional 10minutes(until cheese is bubbly and starts to brown) then remove from oven and allow to stand for 10 to 15 minutes before cutting. This step is VERY important because is allows the fluids to soak into the noodles. If you cut too soon you will have runny lasagne.
Slice in between the 3 noodles lengthwise then divide into 4 sections cross wise- this will give you the 12 perfectly proportioned servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ONEOFAKIND864.
Nutritional Info Amount Per Serving
- Calories: 208.2
- Total Fat: 6.7 g
- Cholesterol: 8.5 mg
- Sodium: 402.9 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.1 g
- Protein: 20.0 g
Member Reviews
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IRISHEI
I am planning on this recipe for my dinner today. Got all my ingredients and am excited. We love turkey, so I am sure this will be delicious. Having my daug.+DSiL and the baby over today. Will let you know how it all turns out. Thanks for sharing. I made this on Thursday and it was Delicious! - 10/12/10