Ruffle Turkey Lasagna
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If you love classic lasagna but wish it came with less guilt, this is your recipe. This Ruffle Turkey Lasagna subs lean ground turkey in place of beef to deliver big flavor, without big guilt.
Total Time
1 Hour
Serving Size
8 Servings
1
(16-ounce) package lasagna noodles
1
tablespoon olive oil
1
(16-ounce) package JENNIE-O® Lean Ground Turkey
1
onion, chopped
2
teaspoons Italian seasoning
1
(24-ounce) jar pasta sauce
1
(15-ounce) container ricotta cheese
1/2
cup Asiago cheese, shredded
2
tablespoons fresh basil, chopped
1
teaspoon salt
1
teaspoon black pepper
1
cup mozzarella cheese, shredded
1
Heat oven to 375ºF.
2
Cook noodles according to package .
3
In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes.
4
Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
5
Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles.
6
Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
7
Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
Calories
480
Protein
32g
Carbohydrates
56g
Fiber
4g
Sugars
8g
Fat
13g
Cholesterol
65mg
Sodium
610mg
Saturated Fat
6g
