Turkey Artichoke Lasagna Recipe


Main Ingredient


 Olive oil2 Teaspoon
 Chopped onion1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), chopped
 Ground turkey9 Ounce
 Tomato sauce4 Cup (64 tbs)
 Frozen artichoke hearts1 1⁄2 Cup (24 tbs), thawed, drained, and chopped
 Part skim ricotta cheese2 Cup (32 tbs)
 Part-skim mozzarella cheese6 Ounce, shredded
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Egg1 Large, lightly beaten
 Chopped fresh parsley2 Tablespoon
 Lasagna noodles7 Ounce, cooked (About 9 Noodles)

Nutrition Facts

Serving size: Complete recipe

Calories 2997 Calories from Fat 1037

% Daily Value*

Total Fat 117 g179.6%

Saturated Fat 55.9 g279.3%

Trans Fat 0.7 g

Cholesterol 701.9 mg

Sodium 3044 mg126.8%

Total Carbohydrates 278 g92.6%

Dietary Fiber 25.8 g103.1%

Sugars 63.4 g

Protein 207 g413.1%

Vitamin A 218.6% Vitamin C 298.2%

Calcium 331.6% Iron 121.7%

*Based on a 2000 Calorie diet


1.Preheat oven to 350°F.
2.In large skillet, heat oil; add onion and garlic and saute until onions are translucent, stirring occasionally, 3 to 4 minutes. Add turkey and cook until lightly browned, 5 to 6 minutes, stirring frequently to break up meat. Stir in tomato sauce and artichokes; simmer 10 minutes.
3.In medium bowl, combine cheeses, egg, and parsley.
4.To assemble lasagna, spread one-third of the sauce mixture in 13-by-9-inch bakingpan. Top with 3 lasagna noodles; spread with one-third of cheese mixture. Repeat layering with remaining ingredients.
5.Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer. Let stand 15 minutes before cutting.