Healthy Harvest Turkey Lasagna w/ Baked French Bread

February 23, 2014 at 6:22 PM | Posted in ground turkey, Jennie-O Turkey Products, Lasagna, pasta | Leave a comment
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Today’s Menu: 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.

 

 

 

Healthy Harvest Turkey Lasagna 006
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.

 

 

 
Then to prepare it I just went by the instructions on the box which are: Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown Turkey; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and 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.

 

 

 

 

 

 

The Lasagna came out perfect! Everything tasted so fresh and as usual the Jennie -O Turkey was star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I’ve frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams.I also baked a loaf of Pillsbury Rustic French Bread. For dessert later tonight, while watching The Amazing Race All-Stars, a Healthy Choice Frozen Dark Fudge Swirl Frozen Yogurt.

 

 

 

 
Ronzoni Healthy Harvest Easy Turkey LasagnaHealthy Harvest Turkey Lasagna 002

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

Directions

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and 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.

 

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g

 

 

 

Jennie – O Extra Lean Ground Turkey BreastJennie O Extra Lean Ground

 

Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVETOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.

 

Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%

 

– See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf

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