Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. ground Italian turkey | ||
| 1 (24 oz) jar Newman's Own pasta sauce | ||
| 8 oz. Hy-Vee low-fat ricotta cheese | ||
| 8 oz. Hy-Vee shredded mozzarella cheese, divided | ||
| 9 whole wheat lasagna noodles, cooked | ||
| 1 small zucchini, thinly sliced, divided | ||
| 1 small yellow squash, thinly sliced, divided | ||
| ½ red bell pepper, seeded and chopped |
Directions
- Preheat oven to 350 degrees.
- In a large skillet, brown Italian turkey; drain. Stir in pasta sauce and remove from heat.
- Combine ricotta cheese and half the mozzarella cheese.
- Lightly spread bottom of prepared 8-by-8-inch baking dish with meat sauce. Place 3 noodles over meat sauce. Spread one-third of cheese mixture over noodles. Top with a layer of half the squash and red pepper, then one-third of the meat sauce. Repeat layers: noodles, cheese, vegetables, meat sauce. Add final layer of noodles, cheese mixture and meat sauce. Sprinkle with remaining mozzarella cheese.
- Bake 50 to 60 minutes or until golden brown.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 60mg
- Sodium: 860mg
- Total Carbohydrates: 29g
- Protein: 25g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 30%
0%
Iron 15%
0%
Calcium 30%
Recipe Source:
Hy-Vee Seasons Fall 2010.