Healthy Harvest Turkey Lasagna (Leftovers)

Healthy Harvest Turkey Lasagna (Leftovers)

Dinner Tonight: Healthy Harvest Turkey Lasagna (Leftovers)

The heat and humidity are even worse today. No break in it till Monday or Tuesday, hopefully. After

Breakfast I went to Costco. I buy my Vitamins and Supplements there I also picked up a package of 2 beautiful Walleye Fillets. Also bought 5 cases of canned goods to donate to our Church Kitchen which provides meals for the homeless and people needing help. Too humid to be outside so chilled on the inside! For dinner tonight, Leftovers! I reheated last night's dinner of Healthy Harvest Turkey Lasagna.

This Lasagna was too good not to have again! Sometimes it tastes even better the second time. Just got a serving and reheated it in the microwave. Just love this Lasagna, so good! I left the instructions and full recipe below.

I’m using Jennie – O Extra Lean Ground Turkey Breast, which I had in the freezer and sat it in the

fridge to thaw overnight. I use the recipe that’s 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 Pasta Sauce, Sliced Mushrooms (optional), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Kroger Part Skim Milk 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 9 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Jennie – O Extra Lean Ground Turkey Breast and the Kroger Part Skim Milk Ricotta Cheese, Ronzoni Healthy Harvest Pasta, and Sargento Reduced Fat Shredded Cheese. The original recipe is at the end of the post. For dessert later tonight a Healthy Choice Frozen Dark Fudge Swirl Frozen Greek Yogurt.

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