Turkey Lasagna

Ra Turkey Lasagna Blog

This recipe is not only delicious but can be an easy to make weeknight dinner if you use no boil noodles!

Turkey Lasagna

Prep Time: 10 minutes

Total Time: 40 minutes

Makes: 4 servings

- ⅓ cup part skim ricotta cheese
- 1 egg, scrambled
- ¼ teaspoon salt
- ½ cup part skim mozzarella cheese, (¼ cup for ricotta mixture, ¼ cup for topping)
- Cooking oil spray
- 1 pound ground turkey, preferably breast meat only (Vegetarians: Substitute 14 to 16 ounces crumbled firm tofu)
- 2 ½ cups marinara sauce, one with less than 500 mg sodium per ½ cup, divided
- ¼ cup fresh basil (or 1 Tablespoon dried basil)
- 4 whole grain lasagna noodles, no boil variety or regular type, cooked, cut in half (width wise)
1. Preheat oven to 425 degrees. Heat a heavy bottom skillet over medium heat.
2. In a medium bowl, combine ricotta, egg, salt and ¼ cup mozzarella.
3. Spray skillet with cooking spray and add turkey (or tofu). Cook, stirring often, until browned, about 3 minutes. Mix in 2 cups marinara sauce and basil. Turn off heat.
4. Spray a glass or ceramic 8-inch square (or 6-inch by 10-inch) baking dish with cooking spray.
5. Place ½ of turkey mixture in the bottom of pan. Cover with 4 noodle halves and then ½ of ricotta mixture.
6. Repeat and top with remaining ½ cup marinara sauce and remaining ¼ cup mozzarella.
7. Cook for 25 minutes. Turn oven to broil and cook until top is brown, about 2 more minutes.
Preheat oven to 425 degrees. Heat a heavy bottom skillet over medium heat.
Nutrition Facts (Per serving):
Calories: 420, Total Fat: 12g, Saturated Fat: 4.9g, Protein: 40g, Carbohydrate: 38g, Cholesterol: 120mg, Dietary Fiber: 6g, Sugar: 14g, Sodium: 495mg.

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