LEAN TURKEY AND SPINACH LASAGNA

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LEAN TURKEY AND SPINACH LASAGNA image

Categories     turkey     Bake

Yield 8-10 servings

Number Of Ingredients 36

Vegetable-oil cooking spray
1/2 cup chopped onion (used
whole large onion)
1 pound ground turkey breast
(used 2.5 lbs)
3 cups tomato sauce (used 2 -
15 oz cans tomato sauce
and 2 - 6 oz cans tomato
paste)
3 tablespoons Italian
seasonings (or 1 tbsp
each dried basil,
parsley, and oregano)
1/4 teaspoon freshly ground
black pepper (used ½ to
¾ tsp)
teaspoon garlic powder (used
1 ½ tbsp ground fresh
garlic)
1/2 cup chopped mushrooms
(whole container white
mushrooms)
6 cups chopped fresh spinach
(used 16 oz spinach)
2 cups fat-free ricotta (used
47 oz)
1/4 teaspoon nutmeg (used ½
to ¾ tsp)
1 package whole-wheat lasagna
noodles (used 12 noodles
for 10 x 15 pan and 9
noodles for 9.25 x 11.75
pan)
2 cups shredded part-skim
mozzarella (used 6-7
cups)

Steps:

  • 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. Salt and pepper to taste. 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. For assembly, 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 30 to 35 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.

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