Dia & Katie's healthy lasagna - Dec 17, 09
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 262.6
- Total Fat: 10.5 g
- Cholesterol: 77.6 mg
- Sodium: 563.1 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 4.0 g
- Protein: 21.4 g
View full nutritional breakdown of Dia & Katie's healthy lasagna - Dec 17, 09 calories by ingredient
Introduction
Most of the steps come from the back of the Ronzoni Healthy Harvest Whole Wheat Blend lasagna box. Entering it in here to see just how "healthy" it is. Most of the steps come from the back of the Ronzoni Healthy Harvest Whole Wheat Blend lasagna box. Entering it in here to see just how "healthy" it is.Number of Servings: 12
Ingredients
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1 lb ground turkey; 0.5 cup chopped onions; 1 cup sliced mushrooms; 1.5 cup water; 0.75 tsp oregano; 0.125 tsp black pepper; 26 oz jar tomato sauce; 1.75 cups cottage cheese (blend 1% and fat free); 2 large eggs; 2 cups frozen spinach (thawed); 2 cups shredded mozzarella/provolone blend; 12 pieces Ronzoni Healthy Harvest whole wheat lasagna.
Directions
Heat oven to 350 degrees. In 3-quart saucepan over medium-high heat, brown meat; drain. Sautee onions and mushrooms. When onions are clear, add meat. Add spaghetti sauce and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together cottage cheese, 1 cup pizzeria cheese, eggs, thawed spinach, oregano, and pepper. Pour about 1 cup of sauce on bottom of 13x9 inch baking dish. Arrange 4 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread half of the cheese-spinach filling over sauce. Repeat layers of lasagna, sauce and cheese filling once more. Top wit hlayer of lasaga and remaining sauce; sprinkle with remaining 1 cup of pizzeria cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user DIACHIARA.
Number of Servings: 12
Recipe submitted by SparkPeople user DIACHIARA.