Dinner Tonight: Healthy Harvest Turkey Lasagna w/ Baked French Bread
- Well our fling of Spring Weather ended, only a high in the mid 30's out today. It rained a bit this morning and then turned to snow flurries on and off the rest of the day. Not much warmer next week and they say it will be in the single digits a few mornings. It sure seems like it's been one long Winter. So what better way to heat the inside up than some Turkey Lasagna! 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 used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Light Tomato and Basil Pasta Sauce, 2 of Green Giant Sliced Mushrooms, 1 1/2 cups Water, 1 3/4 cups (15 oz container) Miceli’s Lite Ricotta Cheese, 2 cups (8 oz) Sargento Reduced Fat 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 Jennie - O Extra Lean Ground Turkey Breast and the Miceli’s Lite Ricotta Cheese, Egg Beaters, Ronzoni Healthy Harvest Pasta, Ragu Light Tomato and Basil Pasta Sauce and Sargento Reduced Fat Shredded Cheese.