Turkey Lasagna
Posted: Tue May 24, 2011 9:29 amLast year I signed up to a recipe posting website and was looking for more 'heart healthy' recipes. This particular one caught my eye. Since I don't eat red meat anymore, turkey is a great substitution for being able to enjoy this meal. 
TURKEY LASAGNA
350 degrees/covered with aluminum foil for 15 minutes, then uncover and bake til "brown & bubbly".
Serves 6
12 lasagna noodles
2 Cups of ricotta cheese
1 egg
1/4 Cup of parsley(I use dried Italian seasonings)
2 Cups of mozzarella cheese
1 lb.(pound) ground turkey
1 jar of spaghetti sauce(garlic or vegetable flavored)
Cook lasagna noodles until almost 'limp'. They will continue to cook once they're in the oven.
Rinse in cold water.
RICOTTA CHEESE MIXTURE: In a bowl, combine the ricotta cheese, egg, parsley(or dried Italian seasonings) and only 1 cup of the mozzarella cheese. Set aside.
Brown the turkey meat in a skillet on the stovetop, then drain any fat from the pan.
Take 1/2 of the jarred spaghetti sauce and spread it into the bottom of a 9 inch by 13 inch baking dish.
Use 3 Tbsp(Tablespoon) of the ricotta cheese mixture and spread it on each of the lasagna noodles, then top with a little turkey in each one.
Roll up each noodle, with the "seam" facing down, into the spaghetti sauce in the baking dish.
Pour the remainder of the spaghetti sauce over the noodles, then top with the remainder of the cheese mixture.
Loosely cover the baking dish with aluminum foil...Bake at 350 degrees, for 15 minutes, then REMOVE the foil and bake until the topping gets "brown and bubbly".
Let cool about 15 minutes before serving.
(TIP: Sometimes spaghetti sauce is a little too acidic, and causes indigestion/heartburn. To "remedy" this, take one WHOLE carrot and cook it until "limp" in the spaghetti sauce, then remove. The carrot will not only take away the acidic taste, but will sweeten the sauce).
Serve alongside, a nice garden salad with a dressing of olive oil and red wine vinegar.
Daisy
TURKEY LASAGNA
350 degrees/covered with aluminum foil for 15 minutes, then uncover and bake til "brown & bubbly".
Serves 6
12 lasagna noodles
2 Cups of ricotta cheese
1 egg
1/4 Cup of parsley(I use dried Italian seasonings)
2 Cups of mozzarella cheese
1 lb.(pound) ground turkey
1 jar of spaghetti sauce(garlic or vegetable flavored)
Cook lasagna noodles until almost 'limp'. They will continue to cook once they're in the oven.
Rinse in cold water.
RICOTTA CHEESE MIXTURE: In a bowl, combine the ricotta cheese, egg, parsley(or dried Italian seasonings) and only 1 cup of the mozzarella cheese. Set aside.
Brown the turkey meat in a skillet on the stovetop, then drain any fat from the pan.
Take 1/2 of the jarred spaghetti sauce and spread it into the bottom of a 9 inch by 13 inch baking dish.
Use 3 Tbsp(Tablespoon) of the ricotta cheese mixture and spread it on each of the lasagna noodles, then top with a little turkey in each one.
Roll up each noodle, with the "seam" facing down, into the spaghetti sauce in the baking dish.
Pour the remainder of the spaghetti sauce over the noodles, then top with the remainder of the cheese mixture.
Loosely cover the baking dish with aluminum foil...Bake at 350 degrees, for 15 minutes, then REMOVE the foil and bake until the topping gets "brown and bubbly".
Let cool about 15 minutes before serving.
(TIP: Sometimes spaghetti sauce is a little too acidic, and causes indigestion/heartburn. To "remedy" this, take one WHOLE carrot and cook it until "limp" in the spaghetti sauce, then remove. The carrot will not only take away the acidic taste, but will sweeten the sauce).
Serve alongside, a nice garden salad with a dressing of olive oil and red wine vinegar.
Daisy
