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.
Print Yum Irresistible Baked Potato Chips Ingredients3 medium potatoes dried herbs (optional) extra virgin olive oil saltInstructionsPreheat the oven 200°C/400°F. Wash, peel and slice the potatoes using a mandoline. After washing them for two times, […]