Progresso | My Meals are on Wheels

Progresso Kitchen Favorites Classic Lasagna w/ Baked Artisan Multi Grain Bread

May 12, 2013 at 5:30 PM | Posted in baking, cheese, ground turkey, Honeysuckle White Turkey Products, pasta, Progresso | Leave a comment
Tags: Brown, cook, Home, Mozzarella, Parmigiano-Reggiano, Pasta, THIAMINE MONONITRATE, Tomato sauce

Today’s Menu: Progresso Kitchen Favorites Classic Lasagna w/ Baked Artisan Multi Grain Bread

CHILLY this morning about 35 degrees, 31 tomorrow morning with a freeze warning! Come on Mother Nature with that warm weather. Being Mother’s Day I gave Mom a choice of what to have for Dinner. We thought about going to one of the local Steakhouses but Mom decided she wanted to eat at home and she wanted Lasagna. So for dinner I prepared; Progresso Kitchen Favorites Classic Lasagna w/ Baked Artisan Multi Grain Bread. As always I substitute Extra Lean Ground Turkey for the Beef.

lasagna

This has become one of our favorite dinners and our favorite Lasagna recipes, Progresso Kitchen Favorites Classic Lasagna! It’s very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 lb. Jennie – O Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), 1/2 cup Shredded dutch Gouda, and I also added a bit more seasoning (McCormick Grinder Italian Herb). I combined the Mozzarella and Goda Cheese. Gouda is such a great tasting Cheese and is a perfect melting Cheese. Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.

Prepared by the instructions it was 390 calories but I cut that and the carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious every time! Everyone really loves this. The flavor as always is excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect, plus plenty leftovers to freeze for later. I also baked a loaf of the La Brea Bakery Take and Bake Artisan Multi Grain Loaf. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

Progresso Kitchen Favorites Classic Lasagna

Directions
Ready to bake in about 20 minutes. You Will Need: 1 lb lean ground beef; 1 cup water; 2/3 cup milk; 1 bag (8 oz) shredded mozzarella cheese (2 cups); nonstick cooking spray and foil. Sauce: Heat oven to 425 degrees F. Brown beef in 10-inch skillet, breaking up beef into small pieces; drain. Stir Tomato Herb Sauce and water into beef; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally. Meanwhile, mix Ricotta Sauce Mix and milk in liquid measuring cup or small bowl, using whisk or fork. Layer: Spray 8-inch square glass baking dish with cooking spray. Layer lasagna: Spread about 2/3 cup beef sauce in dish. Layer with 2 uncooked Pasta sheets (side by side), 2/3 cup beef sauce (cover Pasta with sauce), 1/4 cup ricotta sauce and 1/2 cup mozzarella. Repeat layers twice, starting with Pasta. Add remaining Pasta, beef sauce and mozzarella. Sprinkle with Parmesan Cheese. Kitchen Tip: Substitute 1/4 cup dry red wine for 1/4 cup of the water.

Progresso Kitchen Favorites Classic Lasagna

Product Details
Add beef & cheese! Quality Foods. Quality ingredients included. Lasagna pasta; tomato herb sauce; ricotta sauce mix; grated parmesan cheese. Exchanges: 2 starch, 3-1/2 medium fat meat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6
Before Preparation

Nutrient Qty %DV

Calories 390 – Prepared
Calories from Fat 10
Total Fat 1 g 2%
Cholesterol -5 mg 1%
Sodium 510 mg 21%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 4 g
Vitamin A 6%
Vitamin C 20%
Calcium 6%
Iron 4%

http://progresso.com/

LaBrea Bakery Take and Bake Artisan Multi Grain Loaf
Satisfying, hearty and wholesome. The sweet and nutty flavor combination delivers a perfect taste.
Ingredients
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, SOUR CULTURE, FLAX SEEDS, SUNFLOWER SEEDS, MILLET, RYE FLOUR, SALT, YEAST, SUGAR, WHEAT BRAN, CANOLA OIL, WHEAT GLUTEN, WHEAT FLOUR, CULTURED WHEAT FLOUR, GUAR GUM, GUM ARABIC, WHITE DEGERMINATED CORN MEAL, CARAMEL COLOR WITH SULFITES.

Nutrition Facts
Serving Size: 1 slice (57g/2oz)
Servings Per Container: 6
Amount Per Serving
Calories 160 Calories from Fat 25
% Daily Value
Total Fat 2.5g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Sugars 1g
Protein 6g

http://www.labreabakery.com/our-breads-foods/take-bake/multi-grain-loaf/

Lasagna w/ Baked Garlic Knot Bread

March 15, 2013 at 5:07 PM | Posted in ground turkey, pasta, Progresso | 1 Comment
Tags: Beef mince, Gouda, Lasagna, Measuring cup, Mozzarella, Parmigiano-Reggiano, Ricotta Sauce Mix, Serving size

Today’s Menu: Lasagna w/ Baked Garlic Knot Bread

This has become one of my favorite dinners , Progresso Kitchen Favorites Classic Lasagna! It’s very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 lb. Jennie – O Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), 1 cup Shredded dutch Gouda, and I also added a bit more seasoning (McCormick Grinder Italian Herb). I combined the Mozzarella and Goda Cheese. Gouda is such a great tasting Cheese and is a perfect melting Cheese. Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.

Prepared by the instructions it was 390 calories but I cut that and the calorie and carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious every time! Everyone really loves this. The flavor as always is excellent. The Sauce is thick and well seasoned and the same for the pasta, perfect, plus plenty leftovers to freeze for later. I had a side of Walmart Bakery Garlic Knot Bread. Just heat on 425 degrees for about 6 – 8 minutes and serve.

Progresso Kitchen Favorites Classic Lasagna

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6
Before Preparation

Nutrient Qty %DV

http://progresso.com/

Progresso Kitchen Favorites Classic Lasagna w/ Toasted Whole Grain Bread

January 26, 2013 at 6:20 PM | Posted in cheese, pasta, Progresso | Leave a comment
Tags: Beef mince, Dinner, Measuring cup, Mozzarella, Parmigiano-Reggiano, Pasta, Progresso, Ricotta Sauce Mix, Serving size

Today’s Menu: Progresso Kitchen Favorites Classic Lasagna w/ Toasted Whole Grain Bread

This has become one of our favorite dinners and our favorite Lasagna recipes, Progresso Kitchen Favorites Classic Lasagna! It’s very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 lb. Jennie – O Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), 1 cup Shredded dutch Gouda, and I also added a bit more seasoning (McCormick Grinder Italian Herb). I combined the Mozzarella and Goda Cheese. Gouda is such a great tasting Cheese and is a perfect melting Cheese. Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.

Prepared by the instructions it was 390 calories but I cut that and the carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious every time! Everyone really loves this. The flavor as always is excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect, plus plenty leftovers to freeze for later. I had a side of Healthy Life Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter and then sprinkled Shredded Parmesan Cheese and Sargento Shredded Provolone/Mozzarella on it. Then I baked for 10 minutes at 400 degrees until the bread was toasted. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Popcorn.

Progresso Kitchen Favorites Classic Lasagna

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6
Before Preparation

Nutrient Qty %DV

http://progresso.com/

Progresso Kitchen Favorites Classic Lasagna w/ Italian Loaf Bread

December 8, 2012 at 7:17 PM | Posted in baking, mushrooms, pasta, Progresso | Leave a comment
Tags: Beef mince, Lasagna, Measuring cup, Mozzarella, Parmigiano-Reggiano, Progresso, Serving size, Wine tasting descriptors

Today’s Menu: Progresso Kitchen Favorites Classic Lasagna w/ Baked Italian Loaf Bread

Being in a wheelchair in the rain is tough! But you have to go on and get what you have to do done. That was grocery shopping, errands, and visiting my Dad at the Rehab Center. So what better way to warm a cold and rainy day than Lasagna! I used Progresso Kitchen Favorites Classic Lasagna! It’s very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 lb. Jennie – O Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), 1 cup Shredded Dutch Gouda, sliced Baby Bella Mushrooms (first time I added these) and I also added a bit more seasoning (McCormick Grinder Italian Herb). I combined the Mozzarella and Goda Cheese. Gouda is such a great tasting Cheese and is a perfect melting Cheese. Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.
Prepared by the instructions the Lasagna is 390 calories and 24 carbs but I cut the calorie and the carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious as usual! Everyone really loves this. The flavor as always is excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect. I prepared a side of Market Side Fresh Italian Bread that I buttered with I Can’t Believe It’s Not Butter and then baked it at 400 degrees for 12 minutes. For dessert later a Jello Sugar Free Dark Chocolate Pudding, 60 calories and 14 carbs.

Progresso Kitchen Favorites Classic Lasagna

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6
Before Preparation

Nutrient Qty %DV

Progresso Kitchen Favorites Classic Lasagna w/ Toasted Whole Grain Bread

November 5, 2012 at 6:15 PM | Posted in cheese, ground turkey, Healthy Life Whole Grain Breads, pasta, Progresso | Leave a comment
Tags: Beef mince, Dietary fiber, I Can't Believe It's Not Butter!, Measuring cup, Mozzarella, Parmigiano-Reggiano, Progresso, Serving size

Today’s Menu: Progresso Kitchen Favorites Classic Lasagna w/ Toasted Whole Grain Bread

I wanted some Lasagna for dinner and when it’s Lasagna it’s Progresso Kitchen Favorites Classic Lasagna! Its was very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 LB. Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), and I also added a bit more seasoning (McCormick Grinder Italian Herb). Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.

Prepared by the instructions it was 390 calories but I cut that and the carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious again! Everyone really loves this. I’ve got a quick and easy way to have Lasagna now. The flavor was excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect. I had a side of Aunt Millie’s Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter and then sprinkled Shredded Parmesan Cheese and Sargento Shredded Provolone/Mozzarella on it. Then I baked for 10 minutes until the the bread was toasted. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Ice Cream.

Progresso Kitchen Favorites Classic Lasagna

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6
Before Preparation

Nutrient Qty %DV

Baked Red Snapper With Garlic w/ Asparagus, Golden Sweet Corn, and…

October 25, 2012 at 5:22 PM | Posted in baking, fish, Progresso, vegetables | 3 Comments
Tags: Bake, Black pepper, Bread Crumbs, Butter, cook, Garlic, Olive oil, Seasoning

Today’s Menu: Baked Red Snapper With Garlic w/ Asparagus, Golden Sweet Corn, and Whole Grain Bread.

They had a fantastic selection of Red Snapper Fillets at Kroger’s Seafood Department this morning. So needless to say it was Red Snapper for dinner tonight, Baked Red Snapper With Garlic w/ Asparagus, Golden Sweet Corn, and Whole Grain Bread. i tried a new recipe for the Red Snapper, Baked Red Snapper With Garlic. Place the snapper fillets in a baking dish which has been sprayed with Pam Baking Spray. In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent. The full recipe and instructions are listed at the bottom of the post. I have a new favorite Red Snapper recipe! This turned out lip smacking delicious. The butter, spices, and bread crumbs combine to make the Red Snapper burst with flavor. This is a keeper recipe.

For side dishes I had Asparagus, the leftover Golden Sweet Corn, and Healthy Life Whole Grain Bread. The Asparagus comes from Kroger Produce and it come’s in a microwavable steaming bag. Heat for 2 – 3 minutes and it’s done, about 2 servings per bag and it’s 20 calories and 7 carbs. The Sweet Corn was leftover from last night, I just reheated it in the microwave. For dessert a Jello Sugarless Chocolate pudding.

Baked Red Snapper With Garlic

Ingredients:

2 red snapper fillets, about 6 to 8 ounces each
4 tablespoons butter (I Can’t Believe It’s Not Butter)
1 medium clove garlic, pressed or minced
3 or 4 drops Worcestershire sauce
1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt
1/8 teaspoon fresh ground black pepper
1 teaspoon minced fresh parsley
1 teaspoon snipped fresh or frozen chives, optional
3 to 4 tablespoons plain or seasoned bread crumbs (Progresso Italian Style Bread Crumbs)
2 tablespoon freshly grated parmesan cheese, optional
Preparation:

Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.
Serves 2.

Progresso Kitchen Favorites Classic Lasagna w/ Toasted Whole Grain Bread

September 25, 2012 at 5:58 PM | Posted in Healthy Life Whole Grain Breads, pasta, Progresso | Leave a comment
Tags: Beef mince, Dietary fiber, I Can't Believe It's Not Butter!, Measuring cup, Mozzarella, Parmigiano-Reggiano, Progresso, Serving size

Today’s Menu: Progresso Kitchen Favorites Classic Lasagna w/ Toasted Whole Grain Bread

I made this for the first time back in July and can’t wait to till we have it again, Progresso Kitchen Favorites Classic Lasagna. It was very easy to make as the dinner kit contained the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 LB. Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), and I also added a bit more seasoning (McCormick Grinder Italian Herb). Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.

Prepared by the instructions it was 390 calories but I cut that and the carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious again! Everyone really loves this. I’ve got a quick and easy way to have Lasagna now. The flavor was excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect. I had a side of Aunt Millie’s Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter and then sprinkled Shredded Parmesan Cheese on it. Then I baked for 10 minutes until the the bread was toasted. For dessert later a bowl of Blue Bunny Natural Frozen Chocolate/Vanilla Swirl Yogurt.

Progresso Kitchen Favorites Classic Lasagna

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6
Before Preparation

Nutrient Qty %DV

Grilled Sirloin Steak w/ Lobster Mac & Cheese and Baked Potato

September 15, 2012 at 5:22 PM | Posted in BEEF, grilling, potatoes, Progresso, sirloin steak | Leave a comment
Tags: Beef, Bison, Black pepper, Breyer, Grilling, Kroger, Olive oil, Steak

Today’s Menu: Grilled Sirloin Steak w/ Lobster Mac & Cheese and Baked Potato
Wow what a change in our weather around here! As they say if you don’t like the weather in Ohio stick around a day it will change. Beautiful Summer day (84 degrees) yesterday and a gorgeous Fall day today! Woke up and it was 42 degrees this morning and a high only in the low 60′s, but sunny. On to dinner! When I switched over to buying Bison about 3 years ago instead of Beef the Bison Sirloin Steaks were $7.99 for a package of 2. Wednesday when I went to Kroger they were $11.99!! They are slowly forcing me back to Beef, which is what I grilled for dinner tonight, Sirloin Steak. Love that Bison but prices at Kroger are driving me away.

Anyway i grilled a Sirloin Steak that I purchased from Walmart Friday. I rubbed a light coating of Extra Virgin Olive Oil on it and seasoned it with McCormick Grinder Sea Salt and Black Peppercorn. The Extra Virgin Olive Oil not only keeps the Steak from sticking to the grill but also gives it great flavor and helps brown. I grilled it for 4 minutes per side and it came out just right, medium rare. As their commercials tell you it’s hard to beat Walmart Steaks.

For sides I prepared Lobster Mac & Cheese and a Baked Potato. First time I made the Lobster Mac. Made it the easy way by using a 2 serving Chef Boyardee Mac & Cheese – Microwavable and Bos’n Langinstino Pre Cooked Lobster. I microwaved the Mac & Cheese and then removed it from it’s container and then put it in a ramekin along with the precooked Lobster, stirred until well mixed. Topped it with Progresso Italian Style Bread Crumbs and broiled it in the oven until the top browned. Came out really well, look forward to trying this as a main dish soon. The creamy mac and the sweet Lobster is a great pairing. I also had a Baked Potato and 1 slice of Healthy Life Whole Grain Bread. For dessert later a slice of Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Leftovers! Progresso Kitchen Favorites Classic Lasagna w/ Whole Grain Bread

September 5, 2012 at 5:17 PM | Posted in leftovers, pasta, Progresso | Leave a comment
Tags: Beef mince, Dietary fiber, Measuring cup, Mozzarella, Parmigiano-Reggiano, Pasta, Progresso, Serving size

Today’s Menu: Left over Progresso Kitchen Favorites Classic Lasagna w/ Whole Grain Bread

Well I had plenty of the Lasagna leftover from dinner last night and it so good that I’m having the leftovers tonight! It’s the Progresso Kitchen Favorites Classic Lasagna. It’s very easy to make as the dinner kit contains the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 LB. Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), and I also added a bit more seasoning (McCormick Grinder Italian Herb). Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post. I also had a couple of slices of Healthy Life Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Progresso Kitchen Favorites Classic Lasagna

Product Details

Add beef & cheese! Quality Foods. Quality ingredients included. Lasagna pasta; tomato herb sauce; ricotta sauce mix; grated parmesan cheese. Exchanges: 2 starch, 3-1/2 medium fat meat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!

Nutrition Facts
Serving size: 0.167 pkg
Servings per container: 6
Before Preparation

Nutrient Qty %DV

Progresso Kitchen Favorites Classic Lasagna w/ Baked French Bread

September 4, 2012 at 5:30 PM | Posted in pasta, Progresso, Sargento's Cheese | Leave a comment
Tags: Beef mince, Dietary fiber, Measuring cup, Mozzarella, Parmigiano-Reggiano, Progresso, Serving size, Walmart

Today’s Menu: Progresso Kitchen Favorites Classic Lasagna w/ Baked French Bread

We are celebrating my Dad’s Birthday today, he’s 91! We were going to grill some steaks but he wanted some Lasagna so that’s what we had! This is our favorite Lasagna, Progresso Kitchen Favorites Classic Lasagna. It was very easy to make as the dinner kit contained the Lasagna Pasta, Tomato Herb sauce, Ricotta Sauce Mix, and Grated Parmesan Cheese. I added 1 LB. Lean Ground Turkey, 1 Cup water, 2/3 Cup 2% Milk, 1 (8 oz.) Shredded Mozzarella Cheese (2 Cups), and I also added a bit more seasoning (McCormick Grinder Italian Herb). Basically you just layer your ingredients in a 8″ square baking dish and cover and bake at 425 degrees for 30 minutes and bake an additional 10 minutes uncovered. The product description along with full instructions are at the bottom of the post.

Prepared by the instructions it was 390 calories but I cut that and the carb count down by using Honeysuckle White Extra Lean Ground Turkey instead of Beef and Sargento Reduced Fat 2% Mozzarella Cheese. The Lasagna came out delicious! Everyone really loves this. I’ve got a quick and easy way to have Lasagna now. The flavor was excellent. The Sauce was thick and well seasoned and the same for the pasta, perfect. We had a side of Walmart Marketside French Bread. Just bake at 400 for 12 minutes and it’s ready. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.