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Curley-Q Lasagna Toss

Submitted by Melissa Yates

Serves 6


  • 1/2 lb. 99% lean ground turkey
  • 1/2 lb. 93% lean ground beef
  • 4 cloves garlic
  • 1/2 chopped green pepper
  • 2 28 oz cans crushed or diced tomatoes
  • 2 tsp dry oregano
  • 2 tsp dry basil
  • 1 tsp black pepper (less if you don�t like a little kick)
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 Tbsp red wine
  • 1 bay leaf
  • 1 package fiber gourmet rotini pasta
  • 16 oz part-skim ricotta
  • 4 oz reduced fat feta cheese
  • 1/4 cup grated pecorino romano cheese
  • 2 eggs beaten (or sub 1/2 cup egg-beaters)
  • 1 cup mozzarella cheese divided


  1. Brown meats in sauce pot. When browned, add garlic and chopped green pepper/ Once garlic and pepper are tender, add canned tomatoes. Add spices, sugar and wine and simmer for at least 45 minutes.
  2. Boil rotini pasta as directed
  3. In a large bowl, mix ricotta, feta, romano and 1/2 mozzarella with eggs.
  4. When pasta is cooked, and sauce is thickened some, put 1 cup of sauce in bottom of a 13 X 9 pan. Place 1/3 of pasta in pan, cover with 1/2 of cheese mixture, 1/3 more pasta, some sauce, remaining cheese, last 1/3 of pasta, more sauce. Top with the saved 1/2 cup of mozzarella cheese. Cover with foil and bake for 40 minutes at 350. Remove foil and bake additional 10-15 minutes. Top with more romano cheese if desired.
  5. The cheese gets in the crevices of the rotini when baked and makes a great tasting lasagna w/o the hassle of long noodles and fitting them in the pan AS WELL AS the benefit of the great nutritionals that fiber gourmet offers!