Marshall's Turkey Lasagna
- Number of Servings: 16
Ingredients
2 lbs ground turkey Italian sausage2/3 cup onion – minced (food processor…)1 tbsp garlic paste1 tsp fennel seed1.5 24 oz jars of Baritoli Spaghetti Sauce (or your favorite…)1 pkg (6 sheets) of fresh lasagna sheets (refrigerated section of your grocery store)24 oz part skim ricotta8 oz nonfat cottage cheese2 eggs3 cups of mozzarella or mozz/provolone Italian blend˝ cup of parmesan cheese˝ cup of chopped parsley
Preheat oven to 375F
Brown turkey Italian sausage in a dutch oven with about 2/3 cup of minced onion, 1 tbsp of garlic paste, and 1 tsp of fennel seed. Drain off excess fat. Add 1 1/2 jars of Baritoli Spaghetti sauce and let simmer. Save the other half jar to add when serving if desired. Taste and season with salt and pepper if needed.
In a large mixing bowl, add two eggs, ricotta, cottage cheese, and some chopped fresh parsley. Mix up well to incorporate the eggs and aerate the ricotta.
Get a 9x12x3" aluminum (disposable) baking pan. Add about 1/4 of the meat mixture. Add sheets of fresh (refrigerated) lasagna to cover. Add about 1/3rd of the cheese mixture. Sprinkle on top of that shredded mozzarella (about 1 cup worth). Top with about 1/4 of the meat mixture. Top with lasagna sheets. Then 1/3rd cheese and another cup of shredded mozzarella/provolone italian blend cheese. Then 1/4 of the meat mixture. Top with lasagna sheets. Then last of the cheese mixture, a cup of shredded cheese, the last of the meat, and top off with about 1/2 cup of parmesan.
It goes: Meat, Lasagna, Cheese, Meat, Lasagna, Cheese, Meat, Lasagna, Cheese, Meet, and parmesean
Cover with foil (spray with cook spray), bake at 375 F for about 30 minutes, then uncover and bake 30 more minutes. Let set 10 minutes on the counter and serve.
Serving Size: makes 16 2"x3" pieces
Number of Servings: 16
Recipe submitted by SparkPeople user MARSHA11S.
Brown turkey Italian sausage in a dutch oven with about 2/3 cup of minced onion, 1 tbsp of garlic paste, and 1 tsp of fennel seed. Drain off excess fat. Add 1 1/2 jars of Baritoli Spaghetti sauce and let simmer. Save the other half jar to add when serving if desired. Taste and season with salt and pepper if needed.
In a large mixing bowl, add two eggs, ricotta, cottage cheese, and some chopped fresh parsley. Mix up well to incorporate the eggs and aerate the ricotta.
Get a 9x12x3" aluminum (disposable) baking pan. Add about 1/4 of the meat mixture. Add sheets of fresh (refrigerated) lasagna to cover. Add about 1/3rd of the cheese mixture. Sprinkle on top of that shredded mozzarella (about 1 cup worth). Top with about 1/4 of the meat mixture. Top with lasagna sheets. Then 1/3rd cheese and another cup of shredded mozzarella/provolone italian blend cheese. Then 1/4 of the meat mixture. Top with lasagna sheets. Then last of the cheese mixture, a cup of shredded cheese, the last of the meat, and top off with about 1/2 cup of parmesan.
It goes: Meat, Lasagna, Cheese, Meat, Lasagna, Cheese, Meat, Lasagna, Cheese, Meet, and parmesean
Cover with foil (spray with cook spray), bake at 375 F for about 30 minutes, then uncover and bake 30 more minutes. Let set 10 minutes on the counter and serve.
Serving Size: makes 16 2"x3" pieces
Number of Servings: 16
Recipe submitted by SparkPeople user MARSHA11S.
Nutritional Info Amount Per Serving
- Calories: 328.4
- Total Fat: 12.4 g
- Cholesterol: 69.4 mg
- Sodium: 644.4 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.2 g
- Protein: 17.4 g
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