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Turkey Lasagna

chef.jackson's picture
Ingredients
  Cooking spray 1
  Turkey breast 1⁄2 Pound, ground
  Onion 3⁄4 Cup (12 tbs), chopped
  Green bell pepper 1⁄2 Cup (8 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Basil 1⁄4 Cup (4 tbs), chopped
  Oregano 1 1⁄2 Tablespoon, chopped
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ricotta cheese 1 Cup (16 tbs)
  Egg substitute 1⁄4 Cup (4 tbs)
  Cooked lasagna noodles 4 , cooked without salt or fat
  Shredded part skim mozzarella cheese 4 Ounce, divided
  Parmesan cheese 2 Tablespoon, grated
Directions

1. Place ground turkey, onion, bell pepper, and garlic in a large nonstick skillet coated with cooking spray. Cook over medium-high heat until turkey is browned, stirring to crumble turkey. Drain and return to skillet. Add tomatoes and next 6 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, 20 minutes or until thick, stirring occasionally. Remove from heat; set aside.
2. Combine ricotta cheese and egg substitute in a bowl; stir well.
3. Preheat oven to 325°.
4. Coat 2 (1-quart) baking dishes with cooking spray. Cut each noodle in half crosswise. Place 2 cooked noodle halves in a single layer in bottom of each dish. Top each with one-fourth of turkey mixture and one-fourth of ricotta cheese mixture. Sprinkle each with 1/4 cup mozzarella cheese and 1 1/2 teaspoons Parmesan cheese; repeat layers with remaining noodle halves, turkey mixture, ricotta cheese mixture, mozzarella, and Parmesan cheese. Bake, uncovered, at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Turkey
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
6

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