Turkey & TVP Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 230.3
  • Total Fat: 6.7 g
  • Cholesterol: 24.7 mg
  • Sodium: 641.2 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 21.5 g

View full nutritional breakdown of Turkey & TVP Lasagna calories by ingredient
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Number of Servings: 12


    .5 Cup TVP reconstituted in .5 c boiling water.
    Ground Turkey, browned
    1 onion, minced
    2 zucchini, halved and sliced
    1.5 c. mushroom slices
    6 cloves garlic, minced
    4. c. ragu parmesan and romano sauce
    1 c. Ricotta cheese
    1.5 cup shredded mozzarella
    6 ounces lasagna noodles (boiled till al dente)


Saute the zuchhini, mushrooms, garlic, and onions together in some pam. Once everything is tendered add the browned turkey and the TVP. Pour on the ragu and mix up.

Spread a very thin layer of your meat sauce into the bottom of your lasagna pan, and add a layer of noodles. Take .5 of the ricotta cheese and spread on top of the noodles. Then spread about 1/3 of what is left of the meat sauce on top.

Then it's another layer of noodles, ricotta, meat sauce.

The last layer is noodles, the remainder of the sauce then sprinkle the mozzarella on top.

Bake in a 350 oven until cheese is melty and everything is warmed through.

Number of Servings: 12

Recipe submitted by SparkPeople user HEATHEN.GIRL.

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