Healthy Harvest Turkey Lasagna and Baked French Bread

Healthy Harvest Turkey Lasagna and Baked French Bread

Dinner Tonight: Healthy Harvest Turkey Lasagna and Baked French Bread

We got a very frigid day here today. This morning when i was up and active it was 7 below zero with a windchill of 22 below. Our high today, because of the windchill, never made it past 12 below. Needless to say not much going on outside. Inside cleaned house and helped Mom with her laundry. For dinner tonight a family favorite, Healthy Harvest Turkey Lasagna and Baked French Bread.

I used the recipe that was on back of the Ronzoni Healthy Harvest Lasagna Box as a guide. Making changes to some of the ingredients to reduce calories and carbs. I used the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Light Tomato and Basil Pasta Sauce, Sliced Mushrooms (amount may vary to taste), 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 Cheese, divided, 1/2 cup grated Kraft Parmesan Cheese, 1/2 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 6 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, Ronzoni Healthy Harvest Pasta, Ragu Light Tomato and Basil Pasta Sauce and Sargento Reduced Fat Shredded Cheese.

Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat. Add the Spaghetti Sauce, Mushrooms, and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 2 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

Ingredients

  • Then to prepare it, Heat oven to 350°F. In a skillet, over medium-high heat, brown Turkey; season to taste and drain of excess fat. Add the Spaghetti Sauce, Mushrooms, and Water; simmer about 10 minutes. Pour about 1 cup Sauce on bottom of a 13×9 foil pan. Arrange 2 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half Ricotta Cheese over Sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, Sauce and Ricotta Cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining Sauce; sprinkle with Mozzarella Cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
  • Healthy Harvest Lasagna  (Original Recipe)
  • 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 Monterey 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