© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb ITALIAN TURKEY SAUSAGE, casing removed, crumbled
1 Jar (25-1/2 oz) prepared, light spaghetti sauce
1/2 tsp dried sage
1/2 tsp dried oregano
2 c non-fat Ricotta cheese
1 c grated low-fat Mozzarella cheese
1/4 c plus 2 tbsp grated Parmesan cheese, DIVIDED
Vegetable cooking spray As needed
8 Uncooked lasagna noodles
In large nonstick skillet, over medium-high heat, crumble sausage and sauté 8-9 minutes or until no longer pink. Drain. Stir in sauce, sage and oregano.
In medium bowl combine Ricotta, Mozzarella and 1/4 cup Parmesan cheese.
Spray 13-X 9-X 2-inch baking pan with vegetable cooking spray, spread 1 cup sauce into bottom of pan. Place 4 uncooked noodles over sauce, breaking to fit if necessary. Spread 1/2 of cheese mixture over noodles. Layer with 1/2 of remaining sauce, 4 noodles and remaining cheese.
Top with remaining sauce, covering all noodles. Sprinkle remaining 2 tablespoons Parmesan cheese over top. Cover pan tightly with aluminum foil.
Bake in a preheated 350 degree F oven for 45 minutes or until noodles are tender, lasagna is bubbling throughout and reaches an internal temperature of 165 degrees F.
Let stand 10 to 15 minutes before cutting.
340 g Serving Size
480 Total Calories
90 Calories from Fat
10 g Total Fat
15 % Daily Total Fat
3 g Saturated Fat
20 % Daily Saturated Fat
90 g Cholesterol
30 % Daily Cholesterol
570 mg Sodium
25 % Daily Sodium
62 g Total Carbohydrates
20 % Daily Total Carbohydrates
4 g Dietary Fiber
8 g Sugars
30 g Protein
6 % Daily Protein
10 % Daily Vitamin C
30 % Daily Calcium
20 % Daily Iron