Lasagna Remix
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 230.8
- Total Fat: 5.1 g
- Cholesterol: 55.6 mg
- Sodium: 616.7 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.0 g
- Protein: 24.3 g
View full nutritional breakdown of Lasagna Remix calories by ingredient
Introduction
A healthier, low-fat version of lasagna using ground turkey, whole grain pasta, fat free cheese and lowfat ricotta. A healthier, low-fat version of lasagna using ground turkey, whole grain pasta, fat free cheese and lowfat ricotta.Number of Servings: 12
Ingredients
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1lb 99% fat free ground turkey breast
9 whole-grain lasagna noodles
1 container of low-fat ricotta
2 tsp garlic
1 jar of spaghetti marinara sauce
1 can (8oz) tomato sauce
1 egg
2 cups fat free mozzarella
1/3 cup grated parmesan
Italian and Herb seasoning (to taste)
Directions
Spray 13x9 inch baking dish with cooking spray. Preheat oven to 350F. Cook and drain noodles as directed on package and place in cold water.
Meanwhile, in a large skillet, cook turkey, and garlic over medium-high heat 5-7 minutes, stirring frequently, until turkey is thoroughly cooked; drain. Stir in pasta sauce, tomato sauce, and seasoning. Heat to boiling, stirring occasionally. Remove from heat.
In medium bowl, beat egg slightly. Stir in ricotta cheese and 1/2 tsp Italian seasoning. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of dish. Top with 3 noodles, 1 1/2 cups sauce mixture, half the ricotta mixture and 3/4 cup mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and cheese. Sprinkle with Parmesan cheese. Spray 15 inch piece of foil with cooking spray and cover lasagna with it.
Bake for 45 minutes. Uncover and bake for 10-15 minutes longer or until cheese is bubbly. Let stand for 10 mintues before serving.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user T4WITTMA.
Meanwhile, in a large skillet, cook turkey, and garlic over medium-high heat 5-7 minutes, stirring frequently, until turkey is thoroughly cooked; drain. Stir in pasta sauce, tomato sauce, and seasoning. Heat to boiling, stirring occasionally. Remove from heat.
In medium bowl, beat egg slightly. Stir in ricotta cheese and 1/2 tsp Italian seasoning. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of dish. Top with 3 noodles, 1 1/2 cups sauce mixture, half the ricotta mixture and 3/4 cup mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and cheese. Sprinkle with Parmesan cheese. Spray 15 inch piece of foil with cooking spray and cover lasagna with it.
Bake for 45 minutes. Uncover and bake for 10-15 minutes longer or until cheese is bubbly. Let stand for 10 mintues before serving.
Serving Size: makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user T4WITTMA.