Turkey lasagna - butter busters^

18 ----------

Ingredients

Quantity Ingredient
¼ cup Fatfree chicken broth
1 cup Chopped onions
2 cloves Garlic, minced
1 pounds Skinless white meat turkey, ground
1 can (16oz) Italian style tomatoes
2 cans (6oz) tomato paste
**OR**
1 can (15oz) tomato sauce
1½ teaspoon Lite salt, optional
2 teaspoons Dried basil
1 teaspoon Dreid oregano leaves
½ teaspoon Pepper
1 each Bay leaf
¼ teaspoon (to1/2) red pepper falkes, optional
1 each Tb sugar
**OR**
1½ each Pk Sweet 'n Low
¼ cup (to1/2)red cooking wine, optional
2 cups Sliced mushrooms, rinsed and drained if canned
1 pounds Lasagna noodles, cooked
½ cup Fatfree Parmesan cheese (Alpine Lace or Weight Watchers)
1 each Ct nonfat ricotta cheese
1 pounds Nonfat mozzarella cheese, grated
¾ cup Egg Beaters, beaten

Directions

Saute onion, garlic and mushrooms if using fresh in chicken broth.

After onion is cooked add tomatoes, tomato paste and seasonings. Cook turkey in microwave in a bowl covered with waxed paper 4-5 mintues.

Drain and add to sauce. Stir in sugar, canned mushrooms if using and wine. cook 30-45 minutes, stirring occasionally. Remove bay leaf. In small bowll, combine Egg Beaters, Parmesan cheese and ricotta. Spray a 10 x 15" casserole dish with Pam. Spoon a small amount of sauce in bottom. Layer noodles, ricotta cheese mixture and grated mozzarella cheese. cover with sauce. Repeat ending with mozzarella cheese on top. Bake at 350F. uncovered about 45 minutes. Let stand 10-15 minutes before cutting. Time Saver: Instead of homemade sauce, you can use 2 26¾ oz cans of Hunts light fatfree spaghetti sauce. Add turkey and mushrooms to sauce and preceed as directed. You can also make this recipe in 2 9" casserole dishes. Freze one for a busy day when you don't have time to cook. Per sugar serving: 167 cal., 0.8g fat (5%), 15mg chol., 2g fiber, 18g pro., 21g carb., 350mg sod. Per S&L serving: 165 cal., 20g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-22-95

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