Turkey lasagna with beet greens & swiss chard
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 420.2
- Total Fat: 12.8 g
- Cholesterol: 99.7 mg
- Sodium: 790.6 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 4.6 g
- Protein: 35.5 g
View full nutritional breakdown of Turkey lasagna with beet greens & swiss chard calories by ingredient
Introduction
Great way to use beet greens and swiss chard from the garden Great way to use beet greens and swiss chard from the gardenNumber of Servings: 6
Ingredients
-
*Ronzoni Oven Ready Lasagna (1-8oz. box), 1 serving (remove)
*Turkey, Ground turkey, 93% lean, 16 oz (remove)
Garlic, 5 cloves (remove)
*Cheese - Great Value - Finely Shredded Mozzarella Cheese, 0.5 cup (remove)
*1 large egg (per the egg board), 1 serving (remove)
*Black Pearls Extra Large Pitted ripe Olives (3), 11 serving (remove)
Beet greens, cooked, 1.5 cup (1" pieces) (remove)
Swiss Chard, 1.5 cup, chopped (remove)
Zucchini, 0.5 cup, sliced (remove)
Canned Tomatoes, 3 cup (remove)
Cottage Cheese, 2% Milkfat, 2 cup (not packed) (remove)
Olive oil (2 tsp)
Directions
Preheat oven to 350.
Make sauce: Saute minced garlic in olive oil. Add red pepper flakes, to taste. Add 3 cans of diced tomatoes. Add dried basil, rosemary, to taste. Add salt and pepper to taste. Bring to boil. Lower heat to low and simmer for 30 mins. Blend to puree mixture into a sauce.
Ground turkey. Add tomato sauce. Add chopped olives.
Mix beaten egg, cottage cheese.
Saute swiss chard, beet greens, and chopped zucchini with a little garlic and olive oil.
Put 3/4 cup of sauce onto bottom of lasagna pan. Place 3 lasagna noodles. Add 2/3 cup of cheese mixture. Add layer of vegetables. Add 2/3 cup of sauce. Sprinkle with mozzerella. Repeat layers 3 more times.
Cover with aluminum foil. Bake at 350 for 30 mins. Uncover. Bake for additional 10 mins. Let rest for 10 mins. Serve.
Serving Size: Makes 6, large servings
Number of Servings: 6
Recipe submitted by SparkPeople user ECHUCK.
Make sauce: Saute minced garlic in olive oil. Add red pepper flakes, to taste. Add 3 cans of diced tomatoes. Add dried basil, rosemary, to taste. Add salt and pepper to taste. Bring to boil. Lower heat to low and simmer for 30 mins. Blend to puree mixture into a sauce.
Ground turkey. Add tomato sauce. Add chopped olives.
Mix beaten egg, cottage cheese.
Saute swiss chard, beet greens, and chopped zucchini with a little garlic and olive oil.
Put 3/4 cup of sauce onto bottom of lasagna pan. Place 3 lasagna noodles. Add 2/3 cup of cheese mixture. Add layer of vegetables. Add 2/3 cup of sauce. Sprinkle with mozzerella. Repeat layers 3 more times.
Cover with aluminum foil. Bake at 350 for 30 mins. Uncover. Bake for additional 10 mins. Let rest for 10 mins. Serve.
Serving Size: Makes 6, large servings
Number of Servings: 6
Recipe submitted by SparkPeople user ECHUCK.
