Low Fat Turkey Lasagna

Low Fat Turkey Lasagna

Ingredients Measurements
Extra lean ground turkey 1 lb
Hunts tomato sauce  15 oz. can
Bell pepper chopped  (any color will do fine) 1 cup
Onion chopped 1/2 cup
Nutmeg 1 teaspoon
Garlic powder 1/2 teaspoon
Tinkyada brown rice lasagna noodles (or other brand) 1 (8 ounce) box
Polly-o fat-free ricotta cheese 30 ounces about 4 cups
Cabot shredded reduced-fat mozzarella cheese 8 ounces
Cabot extra sharp cheddar 1/4 cup grated
Egg 1
Salt 1 teaspoon
Ground black pepper 1/4 teaspoon
Italian Seasoning (I get mine form Healthy Living) 1 tablespoon


Preheat oven: 350*

  1. Brown meat in large (>3qt) saucepan (a trick I use to help brown is use a little bit of Marsala but you can use any other liquid. Like water)    
  2. Add pepper and onions, tomato sauce, Italian seasoning, nutmeg, garlic powder, Simmer for 15-20 minutes. Meanwhile, continue with next 3 steps.(note if you if you use any liquid to help brown the meat. You will want the liquid to be gone or mostly gone before adding this step)  
  3. Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.).
  4. Combine ricotta, cheddar, 1 ½  cups of the mozzarella, egg, salt and pepper for filling.
  5. In a 13″x9″ baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce.
  6. Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly.
  7. Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned.
  8. Allow to stand for about 10 minutes before cutting for easier handling.
Published in: on March 12, 2010 at 5:55 pm  Leave a Comment  
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