Tracy's skillet lasagna with turkey and zucchini
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 318.5
- Total Fat: 9.1 g
- Cholesterol: 10.0 mg
- Sodium: 942.0 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 5.0 g
- Protein: 29.0 g
View full nutritional breakdown of Tracy's skillet lasagna with turkey and zucchini calories by ingredient
Number of Servings: 6
Ingredients
-
1 pound cooked ground turkey, 93% lean
1 can Hunt's Diced tomatoes with sweet onion
1 can chopped tomatoes in sauce
Garlic powder to taste - I used about 1.5 tsp altogether
1 tbsp dried or 1/8 cup fresh onion, chopped
1 tsp McCormick garlic and herb seasoning
3/4 tsp of Italian seasoning
1 small zucchini, diced
1 cup cottage cheese, 1% Milkfat (not packed)
1/4 cup parmesan cheese
1 egg white
3/4 cup shredded Fiesta Blend cheese
1 cup water
4 oz whole wheat pasta spirals
Directions
Use a LARGE skillet! Spray bottom with Pam, then saute the zucchini for 5 minutes, with a little of the garlic powder. Set aside.
Put the cooked ground turkey, the cup of water, and the two cans of tomatoes in the skillet. Add all remaining seasonings and heat to boiling.
Add the dry pasta. Stir until all pasta is in contact with liquid. Reduce heat to simmer, cover and cook for about 7 minutes.
While that is cooking, in a small bowl mix the cottage cheese, parmesan cheese, and 1/4 cup of the shredded cheese. Add the egg white and mix thoroughly.
After the pasta/tomato/meat mixture has cooked for 7 minutes, drizzle/spoon the cheese mixture over the pasta mixture. Cover and cook for another 3 minutes.
Uncover and sprinkle the zucchini over the mixture. Sprinkle with the remaining half cup of shredded cheese. Leave on the heat for another 2 minutes, then serve!
Makes 6 servings of about 1.25 cups each, with 319 calories and 30 grams of carbs per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MARGO1966.
Put the cooked ground turkey, the cup of water, and the two cans of tomatoes in the skillet. Add all remaining seasonings and heat to boiling.
Add the dry pasta. Stir until all pasta is in contact with liquid. Reduce heat to simmer, cover and cook for about 7 minutes.
While that is cooking, in a small bowl mix the cottage cheese, parmesan cheese, and 1/4 cup of the shredded cheese. Add the egg white and mix thoroughly.
After the pasta/tomato/meat mixture has cooked for 7 minutes, drizzle/spoon the cheese mixture over the pasta mixture. Cover and cook for another 3 minutes.
Uncover and sprinkle the zucchini over the mixture. Sprinkle with the remaining half cup of shredded cheese. Leave on the heat for another 2 minutes, then serve!
Makes 6 servings of about 1.25 cups each, with 319 calories and 30 grams of carbs per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MARGO1966.