Lasagna (stove top available)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 380.7
- Total Fat: 16.8 g
- Cholesterol: 76.4 mg
- Sodium: 775.4 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 4.0 g
- Protein: 32.0 g
View full nutritional breakdown of Lasagna (stove top available) calories by ingredient
Number of Servings: 8
Ingredients
-
1 lb ground turkey
16 oz part skim ricotta cheese
1 onion chopped
1 pkg 10 oz spinach
2 C zucchini sliced
2 Cans Hunt's Fire Roasted Tomatos
1 Can Hunt's Basil Garlic Oregano Tomatos
1 C Sargento reduced fat 4 Italian cheese blend
1/2 pkg Archer Farms whole wheat oven ready Lasagna Noodles broken into pieces
8 oz low fat cheddar cheese
8 oz mozzarella cheese
1 TBSP olive oil
Directions
Saute onion in skillet for 3 minutes, add turkey and brown. Drain if necessary and put asside in seperate bowl.
In same skillet, add spinach over medium heat, cover and cook, tossing every now and then with tongs for even cooking until wilted. Drain, and let cool, then squeeze out as much liquid as you can and chop.
In same skillet, heat olive oil over meduim heat. Add the zucchini and cook, stiring every now and then, until tender and lightly browned.
In Medium bowl. Add Ricotta cheese, zucchini and spinach and mix together.
In blender, puree 3 cans of tomatos to make sauce.
**In lasagna pan spread 1/3 of the spaghetti sauce over bottom. Place a 1/3 of lasana noodles over sauce. Spread with 1/2 of the ricotta mixture, sprinkle with 1/3 of the shreaded cheeses. Top with ground beef mixture.
Layer with 1/2 the remaining sauce, another layer of noodles and remaining cheddar cheese and 1/2 the remaining mozzarella. Reserve 1/4 cup of the remaining sauce. Spread the remaining sauce over the layers and top with the remaining noodles. Sprinkle with the remaining cheeses. Drizzle with the reserves sauce. Bake at 300 degrees for 40 - 60 minutes.
** This is also a stove top lasagna.....if you have waterless cookware, use your 12-inch skillet and cover leaving redi-temp valve open, cook on low for 60 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user TBLOYED.
In same skillet, add spinach over medium heat, cover and cook, tossing every now and then with tongs for even cooking until wilted. Drain, and let cool, then squeeze out as much liquid as you can and chop.
In same skillet, heat olive oil over meduim heat. Add the zucchini and cook, stiring every now and then, until tender and lightly browned.
In Medium bowl. Add Ricotta cheese, zucchini and spinach and mix together.
In blender, puree 3 cans of tomatos to make sauce.
**In lasagna pan spread 1/3 of the spaghetti sauce over bottom. Place a 1/3 of lasana noodles over sauce. Spread with 1/2 of the ricotta mixture, sprinkle with 1/3 of the shreaded cheeses. Top with ground beef mixture.
Layer with 1/2 the remaining sauce, another layer of noodles and remaining cheddar cheese and 1/2 the remaining mozzarella. Reserve 1/4 cup of the remaining sauce. Spread the remaining sauce over the layers and top with the remaining noodles. Sprinkle with the remaining cheeses. Drizzle with the reserves sauce. Bake at 300 degrees for 40 - 60 minutes.
** This is also a stove top lasagna.....if you have waterless cookware, use your 12-inch skillet and cover leaving redi-temp valve open, cook on low for 60 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user TBLOYED.