Roasted Red Pepper and Turkey Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
400 g extra lean ground turkey10 medium sized mushrooms, sliced350 g fresh whole wheat lasagna sheets (PC Blue Menu)3.5 c tomato sauce3 red pepper's, roasted1 3/4 c part skim ricotta cheese1/4 c parmesan cheese1 pk. frozen spinach, thawed1 egg3/4 c part skim mozzarella, shredded1/4 c parmesan, to top.
cook ground turkey in a skillet on medium heat. Add sliced mushrooms and 3 cups of tomato sauce, allow mix to simmer for 10 minutes.
Mix ricotta, spinach, 1/4 c parmesan and egg together, set aside.
Take 3/4c plain sauce (not turkey mix), and place on the bottom of a greased baking pan. Place lasagna noodles on the bottom of the pan to cover. Add turkey mix and top with another layer of noodles. Top next layer with roasted red peppers and ricotta mixture. Place last layer of noodles on ricotta mix, top with remaining plain sauce, mozza and 1/4 c parmesan. Cover pan with tinfoil and bake for 1 hour at 375. remove foil and allow to cook for another 15 minutes to get crispy. Remove from oven and allow to sit for 10-15 minutes.
Serves 12
Number of Servings: 6
Recipe submitted by SparkPeople user LARA_REBECCA.
Mix ricotta, spinach, 1/4 c parmesan and egg together, set aside.
Take 3/4c plain sauce (not turkey mix), and place on the bottom of a greased baking pan. Place lasagna noodles on the bottom of the pan to cover. Add turkey mix and top with another layer of noodles. Top next layer with roasted red peppers and ricotta mixture. Place last layer of noodles on ricotta mix, top with remaining plain sauce, mozza and 1/4 c parmesan. Cover pan with tinfoil and bake for 1 hour at 375. remove foil and allow to cook for another 15 minutes to get crispy. Remove from oven and allow to sit for 10-15 minutes.
Serves 12
Number of Servings: 6
Recipe submitted by SparkPeople user LARA_REBECCA.
Nutritional Info Amount Per Serving
- Calories: 533.9
- Total Fat: 15.2 g
- Cholesterol: 168.8 mg
- Sodium: 903.8 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 9.3 g
- Protein: 46.3 g
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