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Turkey Lasagna
1 pound uncooked ground turkey
1 onion, chopped
1 clove garlic
16 oz can peeled diced tomatoes in juice
8 oz can tomato sauce
1 beef bouillon cube, crushed
1 tablespoon minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
1 tablespoon chopped fresh basil
15 oz low-fat ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon minced fresh oregano
8 ounces lasagna noodles, cooked and drained
8 ounces Mozzarella cheese, thinly sliced
In a slow cooker, combine turkey, onion, garlic, tomatoes, tomato
sauce, bouillon cube, parsley, sugar, salt, and basil. Cover and
cook on Low 6 to 7 hours. In a medium bowl, mix ricotta cheese,
1/4 cup of the Parmesan cheese, and oregano.
Preheat oven to 350 degrees. In a 13 x 9-inch pan, layer half of
the cooked noodles, sauce, Mozzarella cheese, and ricotta cheese
mixture, and repeat, reserving enough sauce to layer on top. Sprinkle
with remaining 1/4 cup Parmesan cheese. Bake in preheated oven 45
minutes.
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Turkey Lasagna