Yummy Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 268.8
- Total Fat: 1.8 g
- Cholesterol: 30.7 mg
- Sodium: 678.9 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 3.1 g
- Protein: 32.9 g
View full nutritional breakdown of Yummy Lasagna calories by ingredient
Introduction
Great all around one dish meal with all the same things you know and love about regular lasagna. Great all around one dish meal with all the same things you know and love about regular lasagna.Number of Servings: 12
Ingredients
-
1lb ground turkey (I used Jenny-O)
1 packet Herb-Ox Sodium Free Beef Bouillon
3 cups spaghetti sauce (1 c water, 2 cans nosalt added diced tomatos and 2 cans no salt added tomato paste)
2 c fat free cottage cheese
1 cups ricotta cheese fat free
2 cups (8 oz) shredded fat free mozzarella cheese
1/2 cup grated Parmesan cheese, fat free
6 Tblsp Liquid Egg Whites
1/4 cup dried parsley
10 baby carrots chopped very small
1/2 c diced mushrooms
1/2 c diced onions
1/8 c of fresh garlic
1/2 package frozen spinach
9 pieces RONZONI HEALTHY HARVEST WHOLE WHEAT LASAGNA, uncooked
Directions
Heat oven to 350°F.
In 3-quart saucepan over medium-high heat, brown meat with bouillon; drain. Add spaghetti sauce and water; simmer about 10 minutes.
Meanwhile, in medium bowl, stir together ricotta cheese, cottage cheese, one-half mozzarella cheese, Parmesan cheese, eggs, and parsley.
Pour about 1 cup sauce on bottom of 13x9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Top with half of each of the veggies. Repeat layers of lasagna noodles, sauce, cheese filling, and veggies. Top with layer of lasagna noodles and remaining sauce; sprinkle with remaining mozzarella cheese.
Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user FIT2BMEC2.
In 3-quart saucepan over medium-high heat, brown meat with bouillon; drain. Add spaghetti sauce and water; simmer about 10 minutes.
Meanwhile, in medium bowl, stir together ricotta cheese, cottage cheese, one-half mozzarella cheese, Parmesan cheese, eggs, and parsley.
Pour about 1 cup sauce on bottom of 13x9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Top with half of each of the veggies. Repeat layers of lasagna noodles, sauce, cheese filling, and veggies. Top with layer of lasagna noodles and remaining sauce; sprinkle with remaining mozzarella cheese.
Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user FIT2BMEC2.