Un-chained Recipe Contest- Lasagna

By dette

Ingredients

• Sauce:
• 1 lb. Jennie-O Italian Ground Turkey
• 1 large onions, chopped
• 14 *14 oz Hunt's 100% Natural Crushed Tomatoes w/Basil
• 6 *6 oz tomato paste
• 1 cup water
• 3 cloves garlic, pressed
• 2 Tbsp parsley, dried
• 2 Tbsp Italian seasoning
• 2 Tbsp brown sugar, packed
• seasoning to taste
• Cheese Filling:
• 1 15-oz carton fat-free ricotta cheese
• 1/2 cup nonfat cottage cheese
• 4 oz parmesan Cheese, shredded
• 1 Tbsp parsley, dried
• 1 tsp oregano, ground
• 1 tsp basil, dried
• 8 oz Ronzoni Healthy Harvest lasagna noodles, dry (do not boil)
• 8 oz part skim mozzarella cheese, shredded
• canola cooking spray
• *To further reduce sodium, may use low/no sodium canned tomato options instead.

Details

Servings 12

Preparation

Step 1

Sauce:
In a large skillet, brown the ground turkey with the onion. Drain off any liquid. Add the crushed tomatoes, tomato paste, water, pressed garlic cloves, parsley, Italian seasoning, and brown sugar. Salt and pepper to taste. Remove from heat and set aside.

Cheese Filling:
In a mixing bowl, use a wooden spoon or rubber scraper to combine the ricotta cheese, cottage cheese, parmesan cheese, parsley, oregano, and basil.

Assembly:
Lightly spray a 9x13 pan with cooking spray. Evenly spread half of the sauce on the bottom of the pan. Arrange half of the dry lasagna noodles on top of the sauce. Spread all of the chese filling on top of the noodles. Arrange the remaining dry lasagna noodles on top of the cheese filling. Cover noodles completely with the remaining sauce. Sprinkle the shredded mozzarella cheese evenly over the sauce. Cover pan with foil and bake at 350 for 60 minutes. Remove foil and continue baking for another 15 minutes, until cheese is bubbly and just beginning to brown. Remove from oven and let sit for 10 minutes before serving.

Number of Servings: 12