Roasted Red Pepper and Turkey Lasagne

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 533.9
  • Total Fat: 15.2 g
  • Cholesterol: 168.8 mg
  • Sodium: 903.8 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 9.3 g
  • Protein: 46.3 g

View full nutritional breakdown of Roasted Red Pepper and Turkey Lasagne calories by ingredient
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Number of Servings: 6


    400 g extra lean ground turkey
    10 medium sized mushrooms, sliced
    350 g fresh whole wheat lasagna sheets (PC Blue Menu)
    3.5 c tomato sauce
    3 red pepper's, roasted
    1 3/4 c part skim ricotta cheese
    1/4 c parmesan cheese
    1 pk. frozen spinach, thawed
    1 egg
    3/4 c part skim mozzarella, shredded
    1/4 c parmesan, to top.


cook ground turkey in a skillet on medium heat. Add sliced mushrooms and 3 cups of tomato sauce, allow mix to simmer for 10 minutes.

Mix ricotta, spinach, 1/4 c parmesan and egg together, set aside.

Take 3/4c plain sauce (not turkey mix), and place on the bottom of a greased baking pan. Place lasagna noodles on the bottom of the pan to cover. Add turkey mix and top with another layer of noodles. Top next layer with roasted red peppers and ricotta mixture. Place last layer of noodles on ricotta mix, top with remaining plain sauce, mozza and 1/4 c parmesan. Cover pan with tinfoil and bake for 1 hour at 375. remove foil and allow to cook for another 15 minutes to get crispy. Remove from oven and allow to sit for 10-15 minutes.

Serves 12

Number of Servings: 6

Recipe submitted by SparkPeople user LARA_REBECCA.

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