Dinner

Roasted Red Pepper and Turkey Lasagne is for Dinner.

Roasted Red Pepper and Turkey Lasagne takes 30 minutes to prepare.

Roasted Red Pepper and Turkey Lasagne takes 75 minutes to cook.

Roasted Red Pepper and Turkey Lasagne makes 6 servings.

The ingredients for Roasted Red Pepper and Turkey Lasagne are:

400 g extra lean ground turkey
10 medium sized mushrooms, sliced
350 g fresh whole wheat lasagna sheets (PC Blue Menu)
3.5 c tomato sauce
3 red pepper's, roasted
1 3/4 c part skim ricotta cheese
1/4 c parmesan cheese
1 pk. frozen spinach, thawed
1 egg
3/4 c part skim mozzarella, shredded
1/4 c parmesan, to top.

Here is how you make Roasted Red Pepper and Turkey Lasagne:

cook ground turkey in a skillet on medium heat. Add sliced mushrooms and 3 cups of tomato sauce, allow mix to simmer for 10 minutes.Mix ricotta, spinach, 1/4 c parmesan and egg together, set aside.Take 3/4c plain sauce (not turkey mix), and place on the bottom of a greased baking pan. Place lasagna noodles on the bottom of the pan to cover. Add turkey mix and top with another layer of noodles. Top next layer with roasted red peppers and ricotta mixture. Place last layer of noodles on ricotta mix, top with remaining plain sauce, mozza and 1/4 c parmesan. Cover pan with tinfoil and bake for 1 hour at 375. remove foil and allow to cook for another 15 minutes to get crispy. Remove from oven and allow to sit for 10-15 minutes.Serves 12Number of Servings: 6Recipe submitted by SparkPeople user LARA_REBECCA.

The nutritional information for Roasted Red Pepper and Turkey Lasagne is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 533.9

• Total Fat: 15.2 g
• Cholesterol: 168.8 mg
• Sodium: 903.8 mg
• Total Carbs: 53.0 g
• Dietary Fiber: 9.3 g
• Protein: 46.3 g