Skillet Lasagna 2-gluten free

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 311.2

Total Fat: 10.3 g
Cholesterol: 95.0 mg
Sodium: 399.0 mg
Total Carbs: 31.0 g
Dietary Fiber: 2.0 g
Protein: 23.1 g

View full nutritional breakdown of Skillet Lasagna 2-gluten free calories by ingredient

Introduction

i adapted the skillet lasagna recipe to be gluten-free, added some more vegetables and ground turkey, instead. i adapted the skillet lasagna recipe to be gluten-free, added some more vegetables and ground turkey, instead.

Minutes to Prepare: 15

Minutes to Cook: 25

Number of Servings: 8

Ingredients

1 package of ground turkey

1 medium onion, chopped

1 cup sliced summer squash

200 grams of sliced baby portabella mushrooms

1 can diced tomatoes

10 oz of marinara sauce

1 tbsp fresh or dried basil, chopped

1 tbsp rosemary, chopped

1 tbsp oregano

1 tbsp parsley

1 tsp salt

1 1/4 cup water

2 1/2 cup of broken uncooked rice lasagna

8 oz ricotta, part-skim

8 oz parmesan, shredded

1 egg

-1 tbsp basil

Directions

3 crushed garlic to olive oil. sautee chopped onion. once onions are browned, add in a package of turkey meat. lightly brown the meat. add squash and sliced mushrooms. sautee. add 1 can of diced tomatoes (with onions) add marinara sauce. and 1 1/4 cup of water. add in the broken pieces of rice lasagna into the mix. stir occassionally, cver and simmer for 20 minutes.

mix ricotta and parmesan. add 1 tablespoon of dried basel. add 1 egg. mix thoroughly and let sit for 2-3 minutes.

add large drops of the cheese mixture into the cooked dished. cover and let cook on low for 5 more minutes.

serves 6-8.
goes great with a little side salad.

Number of Servings: 8

Recipe submitted by SparkPeople user SUNYUNEE.