Weight Watcher Friendly Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 oz Jennie-O Extra Lean Ground Turkey 16 oz Chicken Italian Sausage 2 cup, pieces or slices Mushrooms, fresh 1 small Onion, diced1 can Petite Cut Diced Tomatoes 1 can Del Monte Garlic/Onion Spaghetti Sauce 6 clove Garlic, minced1 pkg Mori-Nu, Tofu, silken, firm 16 oz Mozzarella Cheese, part skim milk, shredded4 oz Gouda Cheese, shredded9 Lasagna Noodles 2 tsp Italian SeasoningSplash of good red wine (I used Mill Lane Winery Malbec)2 tbl Parsley (I used dried)Salt & Pepper to taste
Cook and drain lasagna noodles according to package directions.
In a large sauce pan, brown ground turkey and chicken sausage. Add mushrooms, onion and 4 cloves minced garlic, stirring well to combine. Add the tomatoes, spaghetti sauce, Italian seasoning and the wine. Stir to incorporate. Cover and simmer on low, stirring occasionally, for 30 minutes. Preheat oven to 350 degrees.
In a medium bowl, add tofu, 2 cloves minced garlic, salt and pepper. Using hand mixer on low speed, mix until texture is creamy. Add mozzarella, gouda and parsley, stirring by hand until well combined.
To assemble the lasagna:
In a 9 x 13 baking dish, put just enough of the meat sauce on the bottom to coat.
Lay 3 lasagna noodles over the sauce, then cover the noodles with about 1/3 of the meat sauce. Sprinkle about 1/3 of the tofu/cheese mixture over the top of the sauce. Keep layering the noodles/sauce/cheese until the pan is full, making sure to end with the tofu/cheese mixture. Mine held 3 layers.
Cover with foil and bake for 1 hour. Remove foil and bake for another 10 minutes, until bubbly. Let rest for 15 minutes before serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DEANAFERRIS1.
In a large sauce pan, brown ground turkey and chicken sausage. Add mushrooms, onion and 4 cloves minced garlic, stirring well to combine. Add the tomatoes, spaghetti sauce, Italian seasoning and the wine. Stir to incorporate. Cover and simmer on low, stirring occasionally, for 30 minutes. Preheat oven to 350 degrees.
In a medium bowl, add tofu, 2 cloves minced garlic, salt and pepper. Using hand mixer on low speed, mix until texture is creamy. Add mozzarella, gouda and parsley, stirring by hand until well combined.
To assemble the lasagna:
In a 9 x 13 baking dish, put just enough of the meat sauce on the bottom to coat.
Lay 3 lasagna noodles over the sauce, then cover the noodles with about 1/3 of the meat sauce. Sprinkle about 1/3 of the tofu/cheese mixture over the top of the sauce. Keep layering the noodles/sauce/cheese until the pan is full, making sure to end with the tofu/cheese mixture. Mine held 3 layers.
Cover with foil and bake for 1 hour. Remove foil and bake for another 10 minutes, until bubbly. Let rest for 15 minutes before serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user DEANAFERRIS1.
Nutritional Info Amount Per Serving
- Calories: 332.2
- Total Fat: 11.8 g
- Cholesterol: 57.7 mg
- Sodium: 676.6 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 2.8 g
- Protein: 28.4 g
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