TURKEY LASAGNA
This is my own recipe. Instead of ricotta cheese I make white sauce from cream of chicken soup. It takes only 10 minutes to put together. What I like about this dish is that you can make it ahead a time, keep it in fridge and bake it latter.
Provided by Hanka
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Heat the oil in large heavy pan add ground turkey, salt, pepper and and cook on high heat until no longer pink.
- Add tomato sauce, stir well and let it simmer for 5 minutes.
- In a medium bowl empty cans cream of chicken soup add water and stir.
- In 9x13x2-inch baking pan, spread 1/3 of tomato sauce on top 1/3 white sauce and 4 sheets uncooked lasagna noodles. Then alternate layers of tomato sauce, white sauce, lasagna ending with tomato and white sauce.
- Sprinkle cheese on top.
- Cover with aluminum foil and bake 30 minutes than uncover and bake 15 minutes until lightly browned and bubbling.
- Allow to stand for 20 minutes before cutting.
- If you like your lasagna more firm serve it next day. Tastes even better.
Nutrition Facts : Calories 514.5, Fat 26.6, SaturatedFat 10.3, Cholesterol 107.2, Sodium 1746.3, Carbohydrate 37.4, Fiber 2.3, Sugar 4.6, Protein 30.9
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