Healthy Harvest Turkey Lasagna w/ Baked French Bread

Healthy Harvest Turkey Lasagna w/ Baked French Bread

Dinner Tonight: Healthy Harvest Turkey Lasagna w/ Baked French Bread

Well they finally got an weather forecast right! They predicted heavy rain, 2-4 inches possible. And we're getting that, but it's about 24 degrees out and it beats 20 degrees and heavy snow. Good day for cleaning and laundry. Then for dinner tonight I made some Healthy Harvest Turkey Lasagna w/ Baked French Bread.

I used the recipe that was on back of the Ronzoni Healthy Harvest Lasagna Box, Healthy Harvest Easy Lasagna. I made using the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Light Tomato and Basil Spaghetti Sauce, 1 small container of Baby Bella Mushrooms (sliced), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Miceli’s Lite Ricotta Cheese, 2 cups (8 oz) Sargento Shredded Mozzarella/Provolone Cheese, divided, 1/2 cup grated Kraft Parmesan Cheese, 2 Eggs, 1/4 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 9 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Ground Turkey Breast and the Miceli’s Lite Ricotta Cheese.

Ingredients

  • I used the recipe that was on back of the Ronzoni Healthy Harvest Lasagna Box, Healthy Harvest Easy Lasagna. I made using the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Light Tomato and Basil Spaghetti Sauce, 1 small container of Baby Bella Mushrooms (sliced), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Miceli’s Lite Ricotta Cheese, 2 cups (8 oz) Sargento Shredded Mozzarella/Provolone Cheese, divided, 1/2 cup grated Kraft Parmesan Cheese, 2 Eggs, 1/4 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 9 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Ground Turkey Breast and the Miceli’s Lite Ricotta Cheese.
  • Ronzoni Healthy Harvest Easy Turkey Lasagna
  • Ingredients
  • 1lb ground beef
  • 3 cups (26 oz jar) spaghetti sauce
  • 1 small container of baby bella mushrooms, sliced
  • 1 1/2 cups water
  • 1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
  • 2 cups (8 oz) shredded mozzarella or Monteray Jack cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked
Read the whole recipe on Diab2Cook