Veggie and Turkey Lasagna
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 322.7
- Total Fat: 16.6 g
- Cholesterol: 44.1 mg
- Sodium: 450.0 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 3.6 g
- Protein: 19.2 g
View full nutritional breakdown of Veggie and Turkey Lasagna calories by ingredient
Introduction
Healthy Lasagna w/ real Itailian flavor Healthy Lasagna w/ real Itailian flavorNumber of Servings: 14
Ingredients
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1 1lb box Whole Wheat Lasagna Noodles
1 medium Onion, Chopped
1.5 cup Zucchini, Chopped
1 cup Mushrooms Chopped
1 cup Carrots grated
3 cloves Garlic, minced
2 tbls Olive oil
1 lb Ground Turkey
3 tbls Paprika
2 tbls onion powder
1 tbls Garlic Powder
2 tbls fennel seed
4 tbls Oregano (separated)
1 jar Bove's Organic Spaghetti Sauce - Roasted Garlic
2 fl oz Water
1 6oz can Hunts Tomato paste - no salt
1 14 oz Can Del Monte diced tomatoes - no Salt
1 tbls Sugar
1/2 Cup Mozzarella Cheese, grated
1 Cup Ricotta cheese fat-free
2 tbls fresh Parsel chopped fine
1/4 Cup Romano Cheese, grated
1 Cup Parmesan Cheese, grated
Directions
Boil Lasagna noodles according to box instructions
In large suace pan, saute onions, mushrooms, zucchini, carrots anfd minced garlic in olive oil until tender (about 10 minutes)
Mix ground turkey with paprika, onion powder, garlic powder, fennel seeds an 2 tbls Oregano.
Brown turkey until cooked through. Add turkey to vegtable mixture. Add Spaghetti sauce, diced tomatoes, Tomato paste, waterand sugar.
Reduce heat and simmer 10 minutes.
Mix Ricotta cheese with fresh Parsely and remaining Oregano.
Assembly:
Sspary large roaster with pam.
Spread some suace at bottom of pan.
Place a layer of noodles over sauce.
Spread a layer of sauce on noodles.
Dot with spoon fulls of Ricotta mixture.
Sprinkle with Romano and Parmesan cheeses.
Repeat layering, using all noodles and sauce, ending with the cheese layer.
Bake at 350 for 1 hour
Makes 14 servings
Number of Servings: 14
Recipe submitted by SparkPeople user LMCMASTERS.
In large suace pan, saute onions, mushrooms, zucchini, carrots anfd minced garlic in olive oil until tender (about 10 minutes)
Mix ground turkey with paprika, onion powder, garlic powder, fennel seeds an 2 tbls Oregano.
Brown turkey until cooked through. Add turkey to vegtable mixture. Add Spaghetti sauce, diced tomatoes, Tomato paste, waterand sugar.
Reduce heat and simmer 10 minutes.
Mix Ricotta cheese with fresh Parsely and remaining Oregano.
Assembly:
Sspary large roaster with pam.
Spread some suace at bottom of pan.
Place a layer of noodles over sauce.
Spread a layer of sauce on noodles.
Dot with spoon fulls of Ricotta mixture.
Sprinkle with Romano and Parmesan cheeses.
Repeat layering, using all noodles and sauce, ending with the cheese layer.
Bake at 350 for 1 hour
Makes 14 servings
Number of Servings: 14
Recipe submitted by SparkPeople user LMCMASTERS.