Skillet Lasagna 2-gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package of ground turkey1 medium onion, chopped1 cup sliced summer squash200 grams of sliced baby portabella mushrooms1 can diced tomatoes10 oz of marinara sauce1 tbsp fresh or dried basil, chopped1 tbsp rosemary, chopped1 tbsp oregano1 tbsp parsley1 tsp salt1 1/4 cup water2 1/2 cup of broken uncooked rice lasagna8 oz ricotta, part-skim 8 oz parmesan, shredded1 egg-1 tbsp basil
3 crushed garlic to olive oil. sautee chopped onion. once onions are browned, add in a package of turkey meat. lightly brown the meat. add squash and sliced mushrooms. sautee. add 1 can of diced tomatoes (with onions) add marinara sauce. and 1 1/4 cup of water. add in the broken pieces of rice lasagna into the mix. stir occassionally, cver and simmer for 20 minutes.
mix ricotta and parmesan. add 1 tablespoon of dried basel. add 1 egg. mix thoroughly and let sit for 2-3 minutes.
add large drops of the cheese mixture into the cooked dished. cover and let cook on low for 5 more minutes.
serves 6-8.
goes great with a little side salad.
Number of Servings: 8
Recipe submitted by SparkPeople user SUNYUNEE.
mix ricotta and parmesan. add 1 tablespoon of dried basel. add 1 egg. mix thoroughly and let sit for 2-3 minutes.
add large drops of the cheese mixture into the cooked dished. cover and let cook on low for 5 more minutes.
serves 6-8.
goes great with a little side salad.
Number of Servings: 8
Recipe submitted by SparkPeople user SUNYUNEE.
Nutritional Info Amount Per Serving
- Calories: 311.2
- Total Fat: 10.3 g
- Cholesterol: 95.0 mg
- Sodium: 399.0 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 2.0 g
- Protein: 23.1 g
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