This recipe is not only delicious but can be an easy to make weeknight dinner if you use no boil noodles!
Turkey Lasagna
Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 4 servings
Ingredients:
- ⅓ cup part skim ricotta cheese
- 1 egg, scrambled
- ¼ teaspoon salt
- ½ cup part skim mozzarella cheese, (¼ cup for ricotta mixture, ¼ cup for topping)
- Cooking oil spray
- 1 pound ground turkey, preferably breast meat only (Vegetarians: Substitute 14 to 16 ounces crumbled firm tofu)
- 2 ½ cups marinara sauce, one with less than 500 mg sodium per ½ cup, divided
- ¼ cup fresh basil (or 1 Tablespoon dried basil)
- 4 whole grain lasagna noodles, no boil variety or regular type, cooked, cut in half (width wise)
Instructions:
1. Preheat oven to 425 degrees. Heat a heavy bottom skillet over medium heat.
2. In a medium bowl, combine ricotta, egg, salt and ¼ cup mozzarella.
3. Spray skillet with cooking spray and add turkey (or tofu). Cook, stirring often, until browned, about 3 minutes. Mix in 2 cups marinara sauce and basil. Turn off heat.
4. Spray a glass or ceramic 8-inch square (or 6-inch by 10-inch) baking dish with cooking spray.
5. Place ½ of turkey mixture in the bottom of pan. Cover with 4 noodle halves and then ½ of ricotta mixture.
6. Repeat and top with remaining ½ cup marinara sauce and remaining ¼ cup mozzarella.
7. Cook for 25 minutes. Turn oven to broil and cook until top is brown, about 2 more minutes.
Preheat oven to 425 degrees. Heat a heavy bottom skillet over medium heat.
- ⅓ cup part skim ricotta cheese
- 1 egg, scrambled
- ¼ teaspoon salt
- ½ cup part skim mozzarella cheese, (¼ cup for ricotta mixture, ¼ cup for topping)
- Cooking oil spray
- 1 pound ground turkey, preferably breast meat only (Vegetarians: Substitute 14 to 16 ounces crumbled firm tofu)
- 2 ½ cups marinara sauce, one with less than 500 mg sodium per ½ cup, divided
- ¼ cup fresh basil (or 1 Tablespoon dried basil)
- 4 whole grain lasagna noodles, no boil variety or regular type, cooked, cut in half (width wise)
Instructions:
1. Preheat oven to 425 degrees. Heat a heavy bottom skillet over medium heat.
2. In a medium bowl, combine ricotta, egg, salt and ¼ cup mozzarella.
3. Spray skillet with cooking spray and add turkey (or tofu). Cook, stirring often, until browned, about 3 minutes. Mix in 2 cups marinara sauce and basil. Turn off heat.
4. Spray a glass or ceramic 8-inch square (or 6-inch by 10-inch) baking dish with cooking spray.
5. Place ½ of turkey mixture in the bottom of pan. Cover with 4 noodle halves and then ½ of ricotta mixture.
6. Repeat and top with remaining ½ cup marinara sauce and remaining ¼ cup mozzarella.
7. Cook for 25 minutes. Turn oven to broil and cook until top is brown, about 2 more minutes.
Preheat oven to 425 degrees. Heat a heavy bottom skillet over medium heat.
Nutrition Facts (Per serving):
Calories: 420, Total Fat: 12g, Saturated Fat: 4.9g, Protein: 40g, Carbohydrate: 38g, Cholesterol: 120mg, Dietary Fiber: 6g, Sugar: 14g, Sodium: 495mg.
Calories: 420, Total Fat: 12g, Saturated Fat: 4.9g, Protein: 40g, Carbohydrate: 38g, Cholesterol: 120mg, Dietary Fiber: 6g, Sugar: 14g, Sodium: 495mg.
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