Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | 97% fat free turkey breast | 3 | cups | Hunts spaghetti sauce | 1 1/2 | cups (8 fl oz) | water | 15 | ounces | cottage cheese fat free/ricotta chesse fat free | 2 | cups, shredded | Cheese, mozzarella, low sodium fat free | 4 | large | egg, white only | 1/4 | cup | parsley, chopped | 9 | noodles | lasagna noodles, whole wheat Ronzoni | 1/2 | cup | grated parmesan |
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Steps
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Sequence
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Step
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| 1 | Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce 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 13x9-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. |
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