Brenda Kay Grover Turkey lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Bay Leaf 1.50 tbsp Oregano, ground 1 dash Pepper, black 1 tbsp Basil 2 dash Salt 3 clove Garlic 1.50 cup (8 fl oz) Water, tap 0.75 cup Granulated Sugar 16 oz Turkey, Ground turkey, 93% lean 7 cup Del Monte Petite Cut Diced Tomatoes 8 oz Great value pieces & stems mushrooms (drained 4oz-2 oz=1 serv 2 serving Tomato Paste - Contadina - 1 6oz can 2 serving Beef Bouillion Cubes - Chef's Cupboard - Aldi's 4 serving Barilla Oven Ready Lasagne (3 pieces) 1.50 cup Galbani Part Skim Ricotta (62 gr) 4 cup Frigo Low Moisture Part Skim Mozzarella Shredded Cheese
Brown turkey and garlic. Add tomatoes, paste, mushrooms, seasonings and water. Simmer sauce for 1 hour or longer, remove bay leaves. Spray pan with non stick spray, start layers. Cover bottom with sauce, cover with noodles, sauce, dollop the ricotta across, sprinkle mozzarella, continue layers until top. Cover loosely with foil, very loosely to keep from sticking to cheese. Bake 375 for 40 minutes uncover, continue cooking 20 minutes. Let sit for 15 to 20 minutes before serving.
Serving Size: 3 in
Serving Size: 3 in
Nutritional Info Amount Per Serving
- Calories: 372.7
- Total Fat: 11.9 g
- Cholesterol: 64.2 mg
- Sodium: 874.2 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 5.6 g
- Protein: 23.5 g
Member Reviews