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9 whole-wheat lasagna noodles
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1 teaspoon olive oil
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½ cup chopped onion
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1 pound ground turkey breast
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3 cups tomato sauce
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½ cup sliced fresh mushrooms
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3 tablespoons Italian seasoning
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¼ teaspoon ground black pepper
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¼ teaspoon garlic powder
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6 cups chopped fresh spinach
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2 cups fat-free ricotta cheese
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¼ teaspoon ground nutmeg
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2 cups shredded mozzarella cheese
Delicious Spinach and Turkey Lasagna
A delicious version of lasagna for those of us who are health conscious.
Recipes · Meat and Poultry · Turkey · Ground Turkey Recipes
| Prep Time: 20 mins |
| Cook Time: 35 mins |
| Servings: 8 |
| Total Time: 55 mins |
| Yield: 8 servings |
Ingredients
Ingredients List
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
Combine spinach, ricotta, and nutmeg in a large bowl.
To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.
Tips
You can kick up the heat with 1 tablespoon of crushed red pepper.
Editor's Note:
Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts (per serving)
Nutrition Facts
| 326 | Calories |
| 6g | Fat |
| 34g | Carbs |
| 33g | Protein |