Turkey Lasagna
Source: Spice it up! Summer 2014
Ingredients
Adjust Servings:
Cheese Mix |
|
| 1 teaspoon vegetable oil | |
| 1 cup kale chopped | |
| 2 cups cottage cheese (low sodium) or ricotta cheese | |
| 1/8 teaspoon ground black pepper | |
Sauce |
|
| 2 (500 ml) jars roasted red peppers drained | |
| 1 tablespoon garlic chopped | |
| 2 teaspoons garlic powder | |
| 1 teaspoon dry oregano | |
| 1 teaspoon dry basil | |
| 1 cup water | |
Meat Mix |
|
| 1 tablespoon olive oil | |
| 1 pound ground turkey | |
| 1/2 cup yellow onion diced | |
| 1 tablespoon garlic minced | |
| 1 cup mozzarella cheese grated | |
| 9 oven-ready lasagna noodles |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 484Kcal | ||||||||||||||||||
| Protein | 33g | ||||||||||||||||||
| Carbohydrates | 30g | ||||||||||||||||||
| Fibre | 2.6g | ||||||||||||||||||
| Total Fat | 25g | ||||||||||||||||||
| Saturated Fat | 12g | ||||||||||||||||||
| Cholesterol | 128mg | ||||||||||||||||||
| Sodium | 307mg | ||||||||||||||||||
| Potassium | 546mg | ||||||||||||||||||
| Phosphorus | 468mg | ||||||||||||||||||
Turkey Lasagna:
Downloadable/printer-friendly version
Ingredients
-
Cheese Mix
-
1 teaspoon vegetable oil
-
1 cup kale chopped
-
2 cups cottage cheese (low sodium) or ricotta cheese
-
1/8 teaspoon ground black pepper
-
Sauce
-
2 (500 ml) jars roasted red peppers drained
-
1 tablespoon garlic chopped
-
2 teaspoons garlic powder
-
1 teaspoon dry oregano
-
1 teaspoon dry basil
-
1 cup water
-
Meat Mix
-
1 tablespoon olive oil
-
1 pound ground turkey
-
1/2 cup yellow onion diced
-
1 tablespoon garlic minced
-
1 cup mozzarella cheese grated
-
9 oven-ready lasagna noodles
Preparation
|
1
Done
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Preheat conventional oven to 375°F. |
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2
Done
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In a skillet, heat the oil over medium-high heat. Sauté the kale until it softens. |
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3
Done
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For the cheese mix, squeeze excess liquid from the kale and chop it. In a medium bowl, mix the kale with the cottage cheese and black pepper. The cottage cheese may be pureed for a smoother consistency, if desired. |
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4
Done
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To prepare the sauce, puree red peppers, garlic, garlic powder, oregano, basil and water in a blender. Transfer the sauce into a saucepan. |
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5
Done
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In a skillet, heat the olive oil over medium heat and brown the ground turkey. Add the onion and garlic and cook until softened. |
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6
Done
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Drain any excess fat from the meat mixture. Add the cooked ground turkey to the pan with the roasted red pepper sauce and keep the meat sauce warm on a low simmer. |
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7
Done
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To assemble the lasagna, pour 1/4 of the meat mix into a 9-inch non-stick square pan. Place three oven-ready noodles on top of the meat sauce. The noodles will have to be trimmed in order to fit the pan. Top with more sauce. Layer half of the cheese mix on top of the noodles and sprinkle with 1/3 of the mozzarella cheese. Repeat with another layer of noodles, sauce, cheese mix, and mozzarella. Place a final layer of noodles and top with sauce and remaining mozzarella cheese. |
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8
Done
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Cover lasagna with aluminum foil and bake for 45 minutes. Remove the foil and then cook for another 15 minutes for the cheese to brown on top. |
