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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 347.1
  • Total Fat: 13.3 g
  • Cholesterol: 80.2 mg
  • Sodium: 684.2 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 30.9 g

View full nutritional breakdown of M&J's Turkey Spinach Lasagna calories by ingredient
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M&J's Turkey Spinach Lasagna

Submitted by: MISSY1369


Number of Servings: 10

Ingredients

    Ground Turkey, 1 lb.
    Spinach, fresh, 1 pkg.
    Baby Portabello Mushrooms, sliced, 8 oz.
    Low-Fat Cottage Cheese, 16 oz.
    Egg, 1 Lg.
    Parmesan Cheese, shredded, 1/4 cup
    Italian-Style Diced Tomatoes, 14 oz.
    Classico Tomato & Basil Spaghetti Sauce
    Onion, chopped, 1 cup
    Mozzarella Cheese, part-skim, shredded, 12 oz.
    Water, 1/2 cup
    Garlic, 2 cloves
    Ronzoni Healthy Harvest Whole Wheat Blend Lasagna Pasta, 1/2 box

Directions

Preheat oven to 350 degrees. Heat a large skillet and brown turkey. Add onion and garlic. When meat is almost brown, add mushrooms. Sautee for 2 minutes and begin adding spinach a little at a time until wilted. Then, add diced tomatoes, stir. Let simmer for 10 minutes.

In separate saucepan, stir together canned spaghetti sauce and add water. Bring to simmer.

In a medium sized bowl, beat egg and cottage cheese, add 1/4 cup parmesan cheese. Mix well until creamy. Set aside.

Shred mozzarella.

Lightly sauce 9x12 pan and layer uncooked noodles. Add layer of meat mixture, then cottage cheese mixture, mozzarella, sauce, repeat until full.

Cover pan with foil, place pan on cookie sheet, and bake in oven 45 minutes.

Remove and let cool 10-12 minutes before serving. Cut into 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MISSY1369.






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Member Ratings For This Recipe

  • I also added some salt and italian seasonning to the turkey while cooking. Other than the spices, the dish was very good and I will make it again...and again...:0) - 7/19/10

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  • Added a pinch of salt while cooking Turkey just to make the flavors pop! Yummy!!!! - 4/24/10

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