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Turkey Lasagna

Diet.Chef's picture
  Vegetable cooking spray 1
  Ground raw turkey 1 Pound (Freshly Ground)
  Chopped sweet red pepper 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned no salt added tomato sauce 8 Ounce (1 Can)
  Canned no salt added tomato paste 6 Ounce (1 Can)
  Water 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Dried whole oregano 1⁄4 Teaspoon
  Part skim ricotta cheese 1 1⁄2 Cup (24 tbs)
  Shredded part skim mozzarella cheese 4 Ounce (1 Cup, Divided)
  Lasagna noodles 6 (Cooked Without Salt Or Fat)
  Frozen chopped spinach 10 Ounce, thawed and well drained (1 Package)
  Chopped fresh parsley 2 Tablespoon
  Grated romano cheese 1 Tablespoon

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add turkey, sweet red pepper, onion, and garlic; cook until turkey is browned, stirring to crumble.
Drain turkey mixture, and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Return turkey mixture to skillet.
Add tomato sauce and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 25 minutes, stirring occasionally.
Set aside.
Combine ricotta cheese and 1/2 cup mozzarella cheese in a small bowl; stir well.
Coat an 11- x 7- x 2-inch baking dish with cooking spray.
Spoon 1/2 cup turkey mixture into dish.
Layer one-third each of lasagna noodles, ricotta cheese mixture, spinach, and one-third of remaining turkey mixture; repeat layers twice.
Cover and bake at 350° for 25 minutes.
Uncover and sprinkle with remaining 1/2 cup mozzarella cheese, parsley, and Romano cheese.
Bake, uncovered, an additional 10 minutes.
Let stand 10 minutes before serving.

Recipe Summary

Main Dish

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Turkey Lasagna Recipe