Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
Ingredients
- 1/2 pound ground, low-fat turkey
- 1 small onion, chopped (about 1/2 cup)
- 8 ounces tomato sauce, salt-free
- 2 tablespoon tomato paste
- 1 3/4 cups water
- 1/2 teaspoon garlic powder
- 1 tablespoon oregano
- 1 teaspoon basil
- 1 1/2 cups whole wheat noodles, uncooked
- 1 1/2 cups shredded part-skim mozzarella cheese, low-fat
Directions
- In a large skillet, thoroughly brown and crumble ground turkey, being sure that all juices are clear. Do not undercook the ground turkey.
- Drain off fat.Â
- Add onion, sauces, water, seasonings, and noodles. Bring to a boil. Reduce heat and simmer for 15 minutes, stirring until thickened.
- Stop stirring and turn off heat. Top with the shredded cheese. Allow cheese to melt for a few minutes. Serve.
Tips and variations
- If the ground turkey is frozen, put in the refrigerator to thaw the day before you use it. Put it on the bottom shelf in a dish so the thawing meat juices do not drip onto foods on lower shelves.
- To reduce fat, first brown the ground turkey thoroughly, then place in a colander and rinse under hot water. Drain the meat before adding to the lasagna recipe.
Nutritional info
Calories
364
Total fat
12.3 g
Saturated fat
5.7 g
Cholesterol
69 mg
Sodium
375 mg
Total carbohydrates
38.7 g
Dietary fiber
5.6 g
Protein
28.1 g
Total sugar
6 g
Allergens
Dairy
Wheat
