Lean Lasagna
A healthier version of traditional lasagna made with ground turkey, whole wheat noodles, and plenty of vegetables including spinach and mushrooms. This protein-rich dish combines lean meat with fat-free ricotta and part-skim mozzarella for a nutritious family meal.
Ingredients
- •1 spray Vegetable-oil cooking spray
- •½ cup chopped onion
- •1 lb ground turkey breast
- •3 cups tomato sauce
- •3 tsp Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
- •¼ tsp freshly ground black pepper
- •¼ tsp garlic powder
- •½ cup chopped mushrooms
- •6 cups chopped fresh spinach (or chard)
- •2 cups fat-free ricotta
- •¼ tsp nutmeg
- •1 package package whole-wheat lasagna noodles(about 8 oz, or 9 noodles)
- •2 cups shredded part-skim mozzarella
Cooking Instructions
- 1.
Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.
45 min
