Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | not in our table | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb lean ground turkey
- 2 x 26-oz jars marinara pasta sauce
- 1 cup shredded, part-skim mozzarella cheese, divided
- 15 oz fat-free ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg, slightly beaten
- ¼ cup chopped fresh parsley
- 12 no-boil lasagna noodles
Directions
Preheat oven to 350°F.
Coat a 13 x 9 x 2-inch glass baking dish with cooking spray.
In a large saucepan, cook turkey over medium-high heat until brown.
Drain fat.
Lower heat to medium and add pasta sauce.
Cook for 5 minutes.
In a medium bowl, mix together ½ cup mozzarella, ricotta, Parmesan, egg, and parsley.
Spread 1 cup pasta sauce on bottom of baking dish.
Arrange noodles side by side on top of sauce, overlapping slightly.
Spread ¼ cup cheese mixture on top of noodles.
Repeat layering with pasta sauce, noodles, and cheese mixture 2 more times.
Top with remaining 3 noodles and 1 cup sauce.
Cover lasagna with foil and bake 25 minutes.
Uncover; top with remaining mozzarella cheese and bake additional 25 minutes or until cheese is light golden brown.