14.5-oz can of diced tomatoes (low sodium/no added salt), undrained
6-oz can tomato paste
3 tablespoons fresh basil, finely chopped
2 tablespoons parmesan, shredded
¼ teaspoon salt
15-oz container part-skim ricotta
1/3 cup parmesan cheese, shredded
½ cup low-fat mozzarella
3-4 no-boil lasagna noodles, broken into pieces that fit inside the jar
Fresh basil leaves
½ cup parmesan, for garnishing each jar
8, 6-ounce glass jars
Add olive oil to a large skillet and heat over medium heat. Add in ground turkey and minced garlic. Cook, stirring frequently, until turkey is browned and cooked through. Set aside.
Add olive oil to a saucepan and heat over medium-high heat. Add in minced garlic and stir until fragrant and golden brown, about 1 minute. Add in diced tomatoes, tomato paste, fresh basil, parmesan and salt. Bring to a boil. Reduce to a simmer and partially cover.
In a bowl, combine part-skim ricotta, parmesan cheese, mozzarella and an egg. Mix until everything is incorporated.
Pour tomato sauce into cooked ground turkey and mix together.
In a 6-ounce jar, layer the ingredients in the following order: Ground Turkey Pasta Sauce, no-boil lasagna noodle, cheese filling, fresh basil leaf, ground turkey pasta sauce, no-boil lasagna noodle, cheese filling, sprinkle of shredded parmesan. Cover tightly with foil and bake for 45 minutes. Remove foil and allow to sit for 5-10 minutes before serving. Jars will still be warm so be careful when people are grabbing them. Serve with salad.