Lasagna Dip

Lasagna Dip requires around 45 minutes from start to finish. One serving contains 359 calories, 28g of protein, and 19g of fat. This gluten free recipe serves 4 and costs $2.66 per serving. 87986 people have made this recipe and would make it again. It works well as a reasonably priced hor d'oeuvre for The Super Bowl. Head to the store and pick up onion, red pepper flakes, oil, and a few other things to make it today. It is brought to you by Closet Cooking. This recipe is typical of Mediterranean cuisine. Overall, this recipe earns an outstanding spoonacular score of 86%. Lasagna Dip, Lasagna Dip, and Cheesy Lasagna Dip are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 tablespoon balsamic vinegar (optional)

1 tablespoon basil, chopped (optional)

1 bay leaf

1 (15 ounce) can crushed tomatoes

1/2 teaspoon fennel seeds, crushed (optional)

2 cloves garlic, chopped

1/2 pound ground turkey

1 teaspoon Italian seasoning or oregano

1 cup low fat cottage cheese or ricotta or cream cheese

1 tablespoon oil

1 onion, diced

1/2 teaspoon paprika (optional)

1 cup partially skim mozzarella, shredded

1/2 teaspoon red pepper flakes

salt and pepper to taste

1 tablespoon tomato paste (optional)

1 cup lasagna tomato sauce (see below)

Equipment:

baking pan

oven

frying pan

Cooking instruction summary:

Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.Spread the cottage cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella.Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.Add the tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat, simmer until until it thickens, about 5 minutes, and then mix in the basil and remove from heat.

 

Step by step:


1. Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.

2. Spread the cottage cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella.

3. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

4. Heat the oil in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.

5. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.

6. Add the tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat, simmer until until it thickens, about 5 minutes, and then mix in the basil and remove from heat.


Nutrition Information:

Quickview
327k Calories
30g Protein
14g Total Fat
22g Carbs
18% Health Score
Limit These
Calories
327k
16%

Fat
14g
22%

  Saturated Fat
6g
38%

Carbohydrates
22g
7%

  Sugar
13g
15%

Cholesterol
68mg
23%

Sodium
1214mg
53%

Get Enough Of These
Protein
30g
61%

Phosphorus
473mg
47%

Calcium
431mg
43%

Vitamin B6
0.83mg
42%

Vitamin B3
7mg
39%

Selenium
21µg
31%

Potassium
973mg
28%

Vitamin A
1270IU
25%

Vitamin E
3mg
23%

Vitamin B2
0.38mg
22%

Vitamin C
17mg
21%

Manganese
0.41mg
20%

Zinc
3mg
20%

Copper
0.37mg
19%

Fiber
4g
18%

Vitamin B12
1µg
18%

Iron
3mg
18%

Magnesium
70mg
18%

Vitamin K
17µg
16%

Vitamin B5
1mg
16%

Vitamin B1
0.18mg
12%

Folate
46µg
12%

Vitamin D
0.41µg
3%

covered percent of daily need
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I want you more than a Hagen-Daas on a hot summer day.

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