Turkey Lasanga with Veggies (no spinach!)
- Number of Servings: 14
Ingredients
1 box lasagna noodles4-5 cups chunky prego sauce1 can diced tomatoes2 medium onions, diced6 cloves garlic2 carrots, peeled and diced1 zucchini, diced1 tbsp oregano1 tbsp basil8oz fat-free ricotta cheese3 cups mozzarella cheese
Prepare lasagna noodles according to box directions.
Meanwhile, heat oil in large pan. Add garlic, onions, carrots and zuchini and cook for 5-8 minutes, until veggies are softened.
Add prego sauce and canned tomatoes. Heat until it begins to simmer.
Layer noodles in the bottom of the pan, just barely overlapping. Smooth half the ricotta over the noddles. put half the sauce mixture over the ricotta. Sprinkle half the mozzarella over the sauce.
Now, repeat. Layer noodles, then remaining ricotta, then remaining sauce mix, then mozzarella.
Bake in oven at 350 degrees for 45 mintues.
Meanwhile, heat oil in large pan. Add garlic, onions, carrots and zuchini and cook for 5-8 minutes, until veggies are softened.
Add prego sauce and canned tomatoes. Heat until it begins to simmer.
Layer noodles in the bottom of the pan, just barely overlapping. Smooth half the ricotta over the noddles. put half the sauce mixture over the ricotta. Sprinkle half the mozzarella over the sauce.
Now, repeat. Layer noodles, then remaining ricotta, then remaining sauce mix, then mozzarella.
Bake in oven at 350 degrees for 45 mintues.
Nutritional Info Amount Per Serving
- Calories: 271.9
- Total Fat: 9.2 g
- Cholesterol: 37.3 mg
- Sodium: 468.5 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.4 g
- Protein: 17.2 g
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