Turkey Artichoke Lasagna
|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.