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Turkey Artichoke Lasagna

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  Olive oil 2 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), chopped
  Ground turkey 9 Ounce
  Tomato sauce 4 Cup (64 tbs)
  Frozen artichoke hearts 1 1⁄2 Cup (24 tbs), thawed, drained, and chopped
  Part skim ricotta cheese 2 Cup (32 tbs)
  Part-skim mozzarella cheese 6 Ounce, shredded
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Egg 1 Large, lightly beaten
  Chopped fresh parsley 2 Tablespoon
  Lasagna noodles 7 Ounce, cooked (About 9 Noodles)

1.Preheat oven to 350°F.
2.In large skillet, heat oil; add onion and garlic and saute until onions are translucent, stirring occasionally, 3 to 4 minutes. Add turkey and cook until lightly browned, 5 to 6 minutes, stirring frequently to break up meat. Stir in tomato sauce and artichokes; simmer 10 minutes.
3.In medium bowl, combine cheeses, egg, and parsley.
4.To assemble lasagna, spread one-third of the sauce mixture in 13-by-9-inch bakingpan. Top with 3 lasagna noodles; spread with one-third of cheese mixture. Repeat layering with remaining ingredients.
5.Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer. Let stand 15 minutes before cutting.

Recipe Summary

Main Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2997 Calories from Fat 1037

% Daily Value*

Total Fat 117 g179.6%

Saturated Fat 55.9 g279.3%

Trans Fat 0.7 g

Cholesterol 701.9 mg234%

Sodium 3044 mg126.8%

Total Carbohydrates 278 g92.6%

Dietary Fiber 25.8 g103.1%

Sugars 63.4 g

Protein 207 g413.1%

Vitamin A 218.6% Vitamin C 298.2%

Calcium 331.6% Iron 121.7%

*Based on a 2000 Calorie diet

Turkey Artichoke Lasagna Recipe