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Mixed Cheese Turkey Lasagna

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  Fat free chicken broth 1⁄4 Cup (4 tbs)
  Chopped onions 1 Cup (16 tbs)
  Minced garlic/Two cloves 2 Teaspoon, minced (In A Jar)
  Ground white meat skinless turkey 1 Pound
  Canned italian tomatoes 16 Ounce (1 Can)
  Canned tomato paste/One 15 ounce can tomato sauce 12 Ounce (Two 6 Ounce Cans)
  Lite salt 1 1⁄2 Teaspoon
  Dried basil 2 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Bay leaf 1
  Red pepper flakes 1⁄2 Teaspoon
  Sugar/1 1/2 packets sweet 'n low 1 Tablespoon
  Red cooking wine 1⁄2 Cup (8 tbs)
  Sliced mushrooms 2 Cup (32 tbs) (Fresh Or Canned, If Canned Rinse & Drain)
  Lasagna noodles 16 Ounce (Cooked As Directed On Box, 1 Package)
  Non fat parmesan cheese 1⁄2 Cup (8 tbs)
  Non fat ricotta cheese 8 Ounce (1 Carton)
  Nonfat mozzarella cheese 1 Pound, grated
  Egg beaters 3 , beaten

Saute onion and garlic in chicken broth.
If using fresh mushrooms, also saute them.
If using canned mushrooms, wait to add them later.
After onion is cooked add tomatoes, tomato paste, salt, pepper, and other seasonings.
Meanwhile cook turkey in microwave in a bowl that is covered with waxed paper (about 4-5 minutes).
Drain the turkey meat, and add to sauce mixture.
Stir in sugar, mushrooms, and cooking wine.
Cook about 30-45 minutes on low, stirring occasionally.
Remove bay leaf before you put the casserole together.
In a small bowl combine Egg Beaters, Parmesan cheese, and ricotta.
Spray a large (10x15-inch) casserole dish with a non-fat cooking spray.
Spoon a small amount of sauce in the bottom of dish.
Next layer noodles, ricotta cheese mixture, and grated mozzarella cheese.
Cover with sauce.
Repeat layers ending with grated mozzarella cheese on top.
Bake at 350°F.uncovered about 45 minutes.
Let stand about 10-15 minutes before cutting.

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Mixed Cheese Turkey Lasagna Recipe