Healthy Harvest Turkey Lasagna w/ Baked French Bread

Dinner Tonight: Healthy Harvest Turkey Lasagna w/ Baked French Bread

Been a sunny but very cool day today, high only in the 40's. It's that time of year though and it's my favorite time of the year. Everyone had been wanting Lasagna so Lasagna it was! I usually have a box or two of the Progresso  Kitchen Favorites Classic Lasagna, which is our favorite, but I was out so I went to the store and both Kroger and Walmart not only was out of it but no longer carried it! Not good, I love this Lasagna. I even checked on line and it looks as though Progresso has dropped it. So it was Lasagna from scratch. For dinner, Healthy Harvest Turkey Lasagna w/ Baked French Bread.






I had only made Lasagna like this one other time and it's been a while. I used the recipe that was on back of the Ronzoni Healthy Harvest Lasagna Box, Healthy Harvest Easy Lasagna. I made using the following; 1lb Jennie - O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Light Tomato and Basil Spaghetti Sauce, 1 small container of Baby Bella Mushrooms (sliced), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Miceli's Lite Ricotta Cheese, 2 cups (8 oz) Sargento 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 Ground Turkey Breast and the Miceli's Lite Ricotta Cheese.

* I failed to recharge my camera, so the pictures are of a previous Lasagna meal. *






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 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 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. The Lasagna came out perfect! The Healthy Harvest Noodles are 5 Star! A keeper recipe. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Del Monte No Sugar Added Mango Chunk Cup.






Ronzoni Healthy Harvest Easy Turkey Lasagna

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 Monteray 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 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.



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






Whole Grain Lasagna from Ronzoni Healthy Harvest

Whole Grain Lasagna are ripple-edged strips about 2-1/4-inches wide and 10-inches long. Almost

exclusively used to make oven-baked entrées. Pasta is undercooked, then layered with tomato or cream sauces, cheese, meat (or seafood) or vegetables, then oven baked until pasta is done. Whole Grain Lasagna can also be cooked longer to make roll-ups; individual pieces are spread with cheese filling, rolled up, covered with sauce and oven baked.




Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: About 6   Amount Per Serving
Calories 180 Calories from Fat 15
 % Daily Value*   Total Fat 1.5g 2%   Saturated Fat 0g 0%   Trans Fat 0   Polyunsaturated Fat 1g   Monounsaturated Fat 0g   Cholesterol 0mg 0%   Sodium 0mg 0%   Total Carbohydrate 39g 13%   Dietary Fiber 5g 20%   Sugars 2g   Protein 9g -


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