Turkey Primavera Lasagna (Trillium1204)
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 394.5
- Total Fat: 14.6 g
- Cholesterol: 91.7 mg
- Sodium: 469.1 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 4.3 g
- Protein: 36.1 g
View full nutritional breakdown of Turkey Primavera Lasagna (Trillium1204) calories by ingredient
Introduction
Lasagna doesn't have to have beef, The sauce portion of the lasagna has to be extra saucy, as fresh pasta sheets absorb lots of liquid while baking. Lasagna doesn't have to have beef, The sauce portion of the lasagna has to be extra saucy, as fresh pasta sheets absorb lots of liquid while baking.Number of Servings: 8
Ingredients
-
2 second spray olive oil
4 cloves minced garlic
1 lb (500 g) PC Blue Menu extra lean ground turkey
1 tub (475 g) Tre Stella Light Ricotta cheese
8 tablespoons PC Blue Menu Light Parmesan Cheese
6 sheets PC Blue Menu Fresh Whole Wheat Lasagna Sheets
200 grams Reduced-Fat Italiano Cheese
1/2 teaspoon salt
1/2 black pepper
Superior Spaghetti Sauce (see recipe below)
1 cup water
Superior Spashetti Sauce Recipe
2 second spray olive oil
1 cup finely chopped onions
2 tablespoons minced garlic
1 can (28-ounce) low sodium crushed tomatoes
6 tablespoons no-salt added tomato paste
1/4 cup water
1 1/2 tablespoons dried oregano
1 tablespoon dried italian seasoning
1 tablespoon dried basil
1 teaspoon crushed red pepper flakes
Directions
Superior Spaghetti Sauce
1. Lightly mist a medium nonstick saucepan with olive oil spray. Set over medium heat. Add the onion, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until almost tender (do not brown).
2. Reduce the heat to low. Add the tomatoes, tomato paste, water, oregano, italian seasoning, red pepper flakes and basil. Stir to mix.
3. Cover and cook, stirring occasionally for at least 1 hour. Season with salt, if needed.
Turkey Primavera Lasagna
1. Preheat oven to 375°F (190°C).
2. In large saucepan, heat oil over medium heat. Stir in garlic; cook for 1 minute.
3. Stir in ground turkey; increase heat to medium-high and cook, stirring to break up meat, for 10 minutes or until no longer pink.
4. Stir in Superior Spaghetti sauce, 1 cup (250 mL) water and salt. Simmer for 3 minutes. Turn off heat. Set aside.
5. In bowl, stir together ricotta, parmesan, salt and pepper. Set aside.
4. Using 13 X 9-inch (3 L) glass baking dish, trim lasagna sheets to fit two sheets across in pan without overlapping the two sheets. Discard trimmings. Set trimmed pasta sheets aside.
5. Spread 1 cup (250 mL) meat sauce over bottom of glass baking dish. Cover with a layer of two pasta sheets.
6. Spread 1-1/2 cups (375 mL) meat sauce on top, then 1 cup (125 mL) ricotta mixture, then 1/2 cup italiano cheese.
7. Repeat pasta, meat sauce, ricotta, italiano cheese layers twice. There should be 3 lasagna layers.
8. Top with remaining meat sauce and remaining mozzarella. Cover pan tightly with foil.
9. Bake in centre of oven for 45 minutes. Remove foil. Bake another 15 minutes. Let rest 20 minutes before serving.
Makes 10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TRILLIUM1204.
1. Lightly mist a medium nonstick saucepan with olive oil spray. Set over medium heat. Add the onion, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until almost tender (do not brown).
2. Reduce the heat to low. Add the tomatoes, tomato paste, water, oregano, italian seasoning, red pepper flakes and basil. Stir to mix.
3. Cover and cook, stirring occasionally for at least 1 hour. Season with salt, if needed.
Turkey Primavera Lasagna
1. Preheat oven to 375°F (190°C).
2. In large saucepan, heat oil over medium heat. Stir in garlic; cook for 1 minute.
3. Stir in ground turkey; increase heat to medium-high and cook, stirring to break up meat, for 10 minutes or until no longer pink.
4. Stir in Superior Spaghetti sauce, 1 cup (250 mL) water and salt. Simmer for 3 minutes. Turn off heat. Set aside.
5. In bowl, stir together ricotta, parmesan, salt and pepper. Set aside.
4. Using 13 X 9-inch (3 L) glass baking dish, trim lasagna sheets to fit two sheets across in pan without overlapping the two sheets. Discard trimmings. Set trimmed pasta sheets aside.
5. Spread 1 cup (250 mL) meat sauce over bottom of glass baking dish. Cover with a layer of two pasta sheets.
6. Spread 1-1/2 cups (375 mL) meat sauce on top, then 1 cup (125 mL) ricotta mixture, then 1/2 cup italiano cheese.
7. Repeat pasta, meat sauce, ricotta, italiano cheese layers twice. There should be 3 lasagna layers.
8. Top with remaining meat sauce and remaining mozzarella. Cover pan tightly with foil.
9. Bake in centre of oven for 45 minutes. Remove foil. Bake another 15 minutes. Let rest 20 minutes before serving.
Makes 10 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TRILLIUM1204.
 Recipe){kind=link}