RECIPE # 4400 TURKEY LASAGNA Monday November 16, 2009 - | Nashville News, Weather & Sports

RECIPE # 4400 TURKEY LASAGNA Monday November 16, 2009



3 cups leftover turkey, skin removed and cut into pieces

2 (26-ounce) jars red pasta sauce

1 (8-ounce) package no-boil lasagna noodles

2 cups shredded part-skim Mozzarella cheese

2 (10-ounce) packages chopped frozen spinach, thawed and drained

1 (4-ounce) package crumbled goat cheese

1. Preheat oven 350¢ªF.

2. Combine leftover turkey and pasta sauce.

3. In oblong baking dish, spread thin layer of turkey sauce. Top with layer of noodles, one-third turkey sauce, Mozzarella cheese, half spinach, one-third of goat cheese. Repeat layering with noodles, turkey sauce, Mozzarella, remaining spinach, one-third of goat cheese. Continue with remaining noodles, turkey sauce, Mozzarella, goat cheese.

4. Bake, covered, 50 minutes. Uncover, bake 5 minutes longer, or until bubbly. Serve immediately.

To Prepare and Eat Now: Serve when ready. Makes 8 servings

To Freeze: Cool to room temperature. Wrap, label and freeze. Recommended freezing time: up to 3 months.

To Serve: Remove from freezer to defrost. Preheat oven to 350° F, bake, covered, 25-30 minutes or until bubbly. Uncover, bake 5 minutes longer. Alternately, you can reheat in microwave if cut into pieces.

Nutritional information per serving

Calories 393, Protein (g) 29, Carbohydrate (g) 40, Fat (g) 13, Calories from Fat (%) 29, Saturated Fat (g) 5, Dietary Fiber (g) 6, Cholesterol (mg) 57, Sodium (mg) 1026, Diabetic Exchanges: 2.5 lean meat, 2 starch, 2 vegetable, 1 fat

Recipe from Holly Clegg’s trim&TERRIFIC™ FREEZER FRIENDLY MEALS

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