Simple Turkey Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 354.0
- Total Fat: 13.5 g
- Cholesterol: 103.5 mg
- Sodium: 678.8 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 2.2 g
- Protein: 31.7 g
View full nutritional breakdown of Simple Turkey Lasagna calories by ingredient
Introduction
This is just a quick rundown of the ingredients I used to make lasagna. Instead of doing it in a 9x13 inch pan, I did it in 2 8 inch pans, and brought one to my neighbor, leaving me with 6 large servings. This is just a quick rundown of the ingredients I used to make lasagna. Instead of doing it in a 9x13 inch pan, I did it in 2 8 inch pans, and brought one to my neighbor, leaving me with 6 large servings.Number of Servings: 12
Ingredients
-
Meat Sauce:
1 lb extra-lean ground turkey
2 onions
garlic
italian seasoning
1 jar (16 oz) spaghetti sauce
1 cup water
Cheese Filling:
2 eggs
1 15 oz container skim ricotta cheese
1 1/2 cups lowfat cottage cheese (2%)
2 cups lowfat mozzarella cheese (divide in half, 1 cup for top)
1/4 cup parmesan cheese (+ 2 tbsp for top - optional)
italian seasoning
Noodles:
Most of a box of oven-ready lasagna noodles (I didn't end up using the entire box, but if I do a 9x13 pan next time, I might. Who knows?)
Directions
Preheat oven to 425*F.
In a big skillet, begin browning onions, garlic, and spices. Add ground turkey, and brown. Drain very well.
Blend eggs and cottage cheese until smooth. In bowl, combine cottage cheese/egg mixture, ricotta, 1 cup mozzarella, and parmesan cheese. Add italian seasoning, and mix well.
To meat mixture, add spaghetti sauce, and 1 cup water. Mix, and taste. Add salt, pepper, and seasoning to taste.
In pan, lightly cover bottom of pan with meat sauce. Put down first layer of noodles. Add half cheese mixture. Cover with 1/3 meat mixture. Set down another layer of noodles. Add remaining half of cheese mixture. Add another 1/3 of meat mixture.
Top with noodles. Add remaining meat mixture. Cover with 2 tbsp parmesan cheese (optional) and 1 cup mozzarella cheese.
Wrap tightly in foil.
Place in oven, and cook covered for 60 minutes. Let stand for 10 minutes before uncovering. If desired, place back in oven for a few minutes to brown top.
*Notes:
I used cottage cheese because I forgot to buy 2 containers of ricotta, and I always have cottage cheese on hand. Switching to 1% or fat free on the cheeses will greatly reduce the fat count and the calories.
I normally add a bunch of veggies, like zucchini tomatoes and mushrooms, but I was out of those types of veggies, and I wanted to quickly bake the lasagna and get it over to the neighbor's house.
The store was out of whole wheat lasagna noodles, so I went with what they had.
Feel free to play with this recipe, as it's very basic, and easily modified.
Serving Size: Makes 12 large servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ANITA_NM.
In a big skillet, begin browning onions, garlic, and spices. Add ground turkey, and brown. Drain very well.
Blend eggs and cottage cheese until smooth. In bowl, combine cottage cheese/egg mixture, ricotta, 1 cup mozzarella, and parmesan cheese. Add italian seasoning, and mix well.
To meat mixture, add spaghetti sauce, and 1 cup water. Mix, and taste. Add salt, pepper, and seasoning to taste.
In pan, lightly cover bottom of pan with meat sauce. Put down first layer of noodles. Add half cheese mixture. Cover with 1/3 meat mixture. Set down another layer of noodles. Add remaining half of cheese mixture. Add another 1/3 of meat mixture.
Top with noodles. Add remaining meat mixture. Cover with 2 tbsp parmesan cheese (optional) and 1 cup mozzarella cheese.
Wrap tightly in foil.
Place in oven, and cook covered for 60 minutes. Let stand for 10 minutes before uncovering. If desired, place back in oven for a few minutes to brown top.
*Notes:
I used cottage cheese because I forgot to buy 2 containers of ricotta, and I always have cottage cheese on hand. Switching to 1% or fat free on the cheeses will greatly reduce the fat count and the calories.
I normally add a bunch of veggies, like zucchini tomatoes and mushrooms, but I was out of those types of veggies, and I wanted to quickly bake the lasagna and get it over to the neighbor's house.
The store was out of whole wheat lasagna noodles, so I went with what they had.
Feel free to play with this recipe, as it's very basic, and easily modified.
Serving Size: Makes 12 large servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ANITA_NM.