Marshall's Turkey Lasagna
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 328.4
- Total Fat: 12.4 g
- Cholesterol: 69.4 mg
- Sodium: 644.4 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 1.2 g
- Protein: 17.4 g
View full nutritional breakdown of Marshall's Turkey Lasagna calories by ingredient
Introduction
Is a good base recipe that is easy to customize - add veges, use low fat cheese, replace meat, etc. Is a good base recipe that is easy to customize - add veges, use low fat cheese, replace meat, etc.Number of Servings: 16
Ingredients
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2 lbs ground turkey Italian sausage
2/3 cup onion – minced (food processor…)
1 tbsp garlic paste
1 tsp fennel seed
1.5 24 oz jars of Baritoli Spaghetti Sauce (or your favorite…)
1 pkg (6 sheets) of fresh lasagna sheets (refrigerated section of your grocery store)
24 oz part skim ricotta
8 oz nonfat cottage cheese
2 eggs
3 cups of mozzarella or mozz/provolone Italian blend
˝ cup of parmesan cheese
˝ cup of chopped parsley
Tips
We make our own Italian Turkey Sausage and spice it up nicely.
Directions
Preheat oven to 375F
Brown turkey Italian sausage in a dutch oven with about 2/3 cup of minced onion, 1 tbsp of garlic paste, and 1 tsp of fennel seed. Drain off excess fat. Add 1 1/2 jars of Baritoli Spaghetti sauce and let simmer. Save the other half jar to add when serving if desired. Taste and season with salt and pepper if needed.
In a large mixing bowl, add two eggs, ricotta, cottage cheese, and some chopped fresh parsley. Mix up well to incorporate the eggs and aerate the ricotta.
Get a 9x12x3" aluminum (disposable) baking pan. Add about 1/4 of the meat mixture. Add sheets of fresh (refrigerated) lasagna to cover. Add about 1/3rd of the cheese mixture. Sprinkle on top of that shredded mozzarella (about 1 cup worth). Top with about 1/4 of the meat mixture. Top with lasagna sheets. Then 1/3rd cheese and another cup of shredded mozzarella/provolone italian blend cheese. Then 1/4 of the meat mixture. Top with lasagna sheets. Then last of the cheese mixture, a cup of shredded cheese, the last of the meat, and top off with about 1/2 cup of parmesan.
It goes: Meat, Lasagna, Cheese, Meat, Lasagna, Cheese, Meat, Lasagna, Cheese, Meet, and parmesean
Cover with foil (spray with cook spray), bake at 375 F for about 30 minutes, then uncover and bake 30 more minutes. Let set 10 minutes on the counter and serve.
Serving Size: makes 16 2"x3" pieces
Number of Servings: 16
Recipe submitted by SparkPeople user MARSHA11S.
Brown turkey Italian sausage in a dutch oven with about 2/3 cup of minced onion, 1 tbsp of garlic paste, and 1 tsp of fennel seed. Drain off excess fat. Add 1 1/2 jars of Baritoli Spaghetti sauce and let simmer. Save the other half jar to add when serving if desired. Taste and season with salt and pepper if needed.
In a large mixing bowl, add two eggs, ricotta, cottage cheese, and some chopped fresh parsley. Mix up well to incorporate the eggs and aerate the ricotta.
Get a 9x12x3" aluminum (disposable) baking pan. Add about 1/4 of the meat mixture. Add sheets of fresh (refrigerated) lasagna to cover. Add about 1/3rd of the cheese mixture. Sprinkle on top of that shredded mozzarella (about 1 cup worth). Top with about 1/4 of the meat mixture. Top with lasagna sheets. Then 1/3rd cheese and another cup of shredded mozzarella/provolone italian blend cheese. Then 1/4 of the meat mixture. Top with lasagna sheets. Then last of the cheese mixture, a cup of shredded cheese, the last of the meat, and top off with about 1/2 cup of parmesan.
It goes: Meat, Lasagna, Cheese, Meat, Lasagna, Cheese, Meat, Lasagna, Cheese, Meet, and parmesean
Cover with foil (spray with cook spray), bake at 375 F for about 30 minutes, then uncover and bake 30 more minutes. Let set 10 minutes on the counter and serve.
Serving Size: makes 16 2"x3" pieces
Number of Servings: 16
Recipe submitted by SparkPeople user MARSHA11S.