Yield: 20 Establishment: Restaurant   Ethnicity: Italian   Meal Type: Main Course, Entrée   Preparation Method: Bake   Product Type: Cooked Turkey   Dish Type: Lasagna

Tomato Sauce

1 Pound onion, diced

3 Tablespoons olive oil

3 Cloves garlic, crushed

7-1/2 Cups crushed tomatoes

9 Ounces tomato paste

1-1/2 Cups water

1-1/2 Teaspoons salt

2 Teaspoons sugar

1 Tablespoon dried basil, crumbled

2 Teaspoons dried oregano, crumbled

1 Teaspoon black pepper, freshly ground

In a large pot, saute onion in oil until translucent, about 10 minutes. Add crushed garlic and saute 2-3 minutes, but do not brown garlic. Add crushed tomatoes, tomato paste, water, salt, sugar, basil, oregano, and pepper and blend thoroughly. Simmer sauce over medium heat 45 minutes to 1 hour, until thick. Taste and adjust seasonings if necessary. Yield: 2-1/2 quarts.

Ricotta Filling

32 Ounces Ricotta cheese

12 Ounces Mozzarella cheese, part skim, shredded

2-1/2 Ounces Parmesan cheese, grated

4 Ounces skim milk

4 Large egg whites

1/4 Cup fresh parsley, chopped

1/2 Teaspoon black pepper

Blend cheeses, milk, egg whites, parsley and pepper together thoroughly to a thick, spreadable consistency. Cover and refrigerate until ready to use.

Vegetable/Turkey Mixture and Lasagna Noodles

1 Tablespoon olive oil

1 Clove garlic, crushed

10 Ounces fresh mushrooms, sliced thin

12 Ounces carrots, peeled, cut into 1/4-x 1/4- x 1-inch pieces

2 Pounds PULLED TURKEY, cut into 3/4-inch pieces

1 Pound broccoli, stems and florets, cut into 1/2-inch pieces

6 Ounces fresh spinach, thoroughly washed & roughly chopped

3/4 Cup TURKEY BROTH or water

1/2 Teaspoon salt

1/2 Teaspoon black pepper, freshly ground

24 Each or 21 Ounces lasagna noodles, dry

Heat oil over medium heat in large skillet. Add garlic and cook about 30 seconds, without browning. Add mushrooms and cook 3-4 minutes. Add carrots and broth; cover, and cook about 5 minutes. Add broccoli, cover again and cook about 5 minutes until broccoli and carrots are tender-crisp. Uncover, increase heat to high, add spinach and cook quickly until spinach is wilted and moisture has almost all evaporated. Transfer vegetable mixture to a flat pan, stir in pulled turkey, salt, and pepper and allow mixture to cool. Cook lasagna noodles in rapidly boiling, salted water about 8 minutes. Cool completely in cold, running water and drain.

Assembly and Bake

8 Ounces Mozzarella cheese, part-skim, shredded

Spread 6 ounces of tomato sauce in the bottom of a 4-inch-deep hotel pan. Lay 7 or 8 lasagna noodles in a single layer to cover bottom of pan completely. Spread 1/2 of the Ricotta mixture (about 24 ounces) over noodles, spreading it into an even layer. Spread half of vegetable/turkey mixture over Ricotta. Spread 24 ounces of tomato sauce over vegetables, covering vegetables and turkey completely. Repeat layering process with the same amounts of noodles, Ricotta, vegetables and turkey, tomato sauce and another layer of noodles. Top with 20 ounces of tomato sauce and shredded Mozzarella. Bake, uncovered in 375 degree F oven for about 1 hour 15 minutes, until cheese is melted and lightly browned. Let stand in a warming oven at least 20 minutes before cutting. Serve 10 ounce portions (20 per pan).

Recipe Source: Recipe developed by Sara Lee Refrigerated Foods

Nutrition Facts Calories 460   Calories from Fat 160 % Daily Value* Total Fat 18g 28% Saturated Fat 9g 45% Cholesterol 85mg 28% Sodium 810mg 34% Total Carbohydrate 40g 13% Dietary Fiber 5g 20% Sugars 11g   Protein 36g   Vitamin A 80% Vitamin C 45% Calcium 50% Iron 20% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4