Pepperoni Laced Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 Barilla no boil lasagna noodles1 C fine shredded mozzarella cheese1 small onion Chopped1 clove of minced garlic1 pound of ground turkey breast32 slices of turkey pepperoni6 baby bella mushrooms cubed or large diced.1 c Hunts Spagetti sauce
In a nonstick skillet, sprayed with nonstick spray, saute the onions, garlic and mushrooms til onions are translucent. While that is cooking, in a 8 by 8 inch pan spread 2 tbsp of sauce in the bottom and top with two of the lasagna noodles. Add the ground turkey to the sauted vegatables. Cook til meat is cooked through. Add the remaining pasta sauce. Let simmer a few minutes then remove from heat. Cover the noodles with 1/3 of the meat sauce mixture. Place 16 slices of the pepperoni on top of that. Place 1/4 of a cup of the cheese on top of that. Repeat for another layer, repeat noodles and meat mixture and cover the top with 1/2 cup of the cheese. Cover with foil and cook for 50- 60 minutes until bubbly. You can remove the foil about 15 minutes before it's done to have a crunchy cheese top.
Number of Servings: 4
Recipe submitted by SparkPeople user ENDORALYNN.
Number of Servings: 4
Recipe submitted by SparkPeople user ENDORALYNN.
Nutritional Info Amount Per Serving
- Calories: 253.5
- Total Fat: 3.9 g
- Cholesterol: 75.7 mg
- Sodium: 891.7 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.6 g
- Protein: 35.2 g
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