ground turkey vegetable lasagna
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| recipe by : |
| serving size : 8 preparation time :0:00 |
| categories : |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1 lb. | ground turkey breast |
| 1 large | onion -- chopped |
| 1 tsp | garlic -- minced |
| 1 | 1 pound eggplant -- cut into 1/4-inch |
| | cubes |
| 1/4 lb. | fresh mushrooms -- quartered |
| 1 Tbsp | olive oil |
| 1 | 145 ounce can tomatoes |
| 1 | 8 ounce can tomato sauce |
| 1/2 cup | red wine |
| 1 medium | carrot -- grated |
| 1/4 cup | parsley -- minced |
| 1 Tbsp | italian seasoning |
| 1 tsp | salt |
| 1/2 tsp | pepper |
| 9 | uncooked lasagna noodles |
| 1 | 15 ounce container ricotta cheese |
| 8 oz. | reduced-fat mozzarella cheese |
| 1 cup | parmesan cheese |
| | vegetable spray |
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| in large non-stick skillet over medium high heat, cook turkey, onion, |
| garlic, eggplant and mushrooms in oil until turkey is no longer pink and |
| vegetables are tender, about 15 minutes. |
| stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, italian |
| seasoning, salt and pepper. bring to boil; reduce heat and simmer for 15 |
| minutes. |
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| spray 13 x 9-inch pan with vegetable spray. spread 1/4 of sauce on |
| bottom of pan. arrange 3 noodles on top. top with 1/3 of ricotta, 1/3 of |
| mozzarella and 1/4 of parmesan. repeat twice to make 3 layers total. |
| spread remaining sauce evenly over top and sprinkle with remaining |
| parmesan cheese. |
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| cover with foil and bake at 350 degrees f. for 45 minutes or until |
| noodles are tender. uncover and continue baking for an additional 5 to 10 |
| minutes or until cheese is lightly browned. |
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| cuisine: "italian" |
| source: "national turkey federation" |
| s(internet address): "http://www.turkeyfed.org/" |
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| per serving: 680 calories (kcal); 21g total fat; (27% calories from fat); |
| 37g protein; 84g carbohydrate; 72mg cholesterol; 872mg sodium |
| food exchanges: 5 grain(starch); 3 lean meat; 1 1/2 vegetable; 0 fruit; 2 |
| fat; 0 other carbohydrates |
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| notes : cooking tip: fat free ricotta cheese and fat free parmesan cheese |
| may be used to reduce fat content. |
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| * exported from mastercook * |
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| (ID: 75148) Mirror: rec.food.recipes: Sun, Jan 2, 2005 |