Turkey Lasanga with Veggies (no spinach!)
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 271.9
- Total Fat: 9.2 g
- Cholesterol: 37.3 mg
- Sodium: 468.5 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.4 g
- Protein: 17.2 g
View full nutritional breakdown of Turkey Lasanga with Veggies (no spinach!) calories by ingredient
Introduction
Put in turkey instead of beef, use low-fat or fat-free cheeses and add some veggies, and bam! A great tasting lasagna for under 300 calories per serving.This recipe makes a LOT of food. Great for parties. I make this in one 9x18 pan, and one 9-9 pan, then bake both pans at the same time, however you could prepare 2 9x12 pans, and cook one on Monday and one on Tuesday, for example. Put in turkey instead of beef, use low-fat or fat-free cheeses and add some veggies, and bam! A great tasting lasagna for under 300 calories per serving.
This recipe makes a LOT of food. Great for parties. I make this in one 9x18 pan, and one 9-9 pan, then bake both pans at the same time, however you could prepare 2 9x12 pans, and cook one on Monday and one on Tuesday, for example.
Number of Servings: 14
Ingredients
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1 box lasagna noodles
4-5 cups chunky prego sauce
1 can diced tomatoes
2 medium onions, diced
6 cloves garlic
2 carrots, peeled and diced
1 zucchini, diced
1 tbsp oregano
1 tbsp basil
8oz fat-free ricotta cheese
3 cups mozzarella cheese
Directions
Prepare lasagna noodles according to box directions.
Meanwhile, heat oil in large pan. Add garlic, onions, carrots and zuchini and cook for 5-8 minutes, until veggies are softened.
Add prego sauce and canned tomatoes. Heat until it begins to simmer.
Layer noodles in the bottom of the pan, just barely overlapping. Smooth half the ricotta over the noddles. put half the sauce mixture over the ricotta. Sprinkle half the mozzarella over the sauce.
Now, repeat. Layer noodles, then remaining ricotta, then remaining sauce mix, then mozzarella.
Bake in oven at 350 degrees for 45 mintues.
Meanwhile, heat oil in large pan. Add garlic, onions, carrots and zuchini and cook for 5-8 minutes, until veggies are softened.
Add prego sauce and canned tomatoes. Heat until it begins to simmer.
Layer noodles in the bottom of the pan, just barely overlapping. Smooth half the ricotta over the noddles. put half the sauce mixture over the ricotta. Sprinkle half the mozzarella over the sauce.
Now, repeat. Layer noodles, then remaining ricotta, then remaining sauce mix, then mozzarella.
Bake in oven at 350 degrees for 45 mintues.