Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 364.4
- Total Fat: 12.6 g
- Cholesterol: 51.3 mg
- Sodium: 828.8 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 6.6 g
- Protein: 24.3 g
View full nutritional breakdown of Turkey Lasagna Recipe with Spinach and Mushrooms calories by ingredient
Turkey Lasagna Recipe with Spinach and Mushrooms
Submitted by: JSKASICK
Introduction
This easy Turkey Lasagna Recipe is really simple to make and it tastes great! Without sacrificing the fabulous ricotta cheese (I used a delicious fat free ricotta from Trader Joe’s) and mozzarella cheese (a reduced fat shredded mozzarella), and also by making a few healthier substitutions, you get a very nicely sized piece of lasagna for just 6 Points +. By using prepared marinara sauce in a jar I was able to shave some time and effort off the preparation, which I always appreciate. The addition of the spinach and mushroom and the lean ground turkey, give this healthy turkey lasagna recipe a lot of fiber and protein. I used oven ready organic whole wheat lasagna noodles that I found at Whole Foods, and they were amazing! So good for you, and truly tasted just as good as traditional lasagna noodles. This low calorie turkey lasagna recipe is a healthy dinner that the whole family will enjoy. This easy Turkey Lasagna Recipe is really simple to make and it tastes great! Without sacrificing the fabulous ricotta cheese (I used a delicious fat free ricotta from Trader Joe’s) and mozzarella cheese (a reduced fat shredded mozzarella), and also by making a few healthier substitutions, you get a very nicely sized piece of lasagna for just 6 Points +. By using prepared marinara sauce in a jar I was able to shave some time and effort off the preparation, which I always appreciate. The addition of the spinach and mushroom and the lean ground turkey, give this healthy turkey lasagna recipe a lot of fiber and protein. I used oven ready organic whole wheat lasagna noodles that I found at Whole Foods, and they were amazing! So good for you, and truly tasted just as good as traditional lasagna noodles. This low calorie turkey lasagna recipe is a healthy dinner that the whole family will enjoy.Number of Servings: 12
Ingredients
-
11 oz Whole Wheat Lasagna Noodles (No-Boil, Oven Ready), about 18 noodles
1 lb ground turkey breast
1 ¾ cups fat free Ricotta cheese
1 5-8oz bag fresh spinach leaves
1 10oz package baby Portabello mushrooms, sliced
1 cup low fat mozzarella cheese, shredded
2 28oz jars prepared marina sauce (about 6 cups)
5 cloves garlic, minced
1/4 cup fresh basil, finely chopped
1 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper
Tips
Directions
Preheat oven to 400 degrees.
Generously spray a large, non-stick skillet with non-fat cooking spray.
Saute 3 cloves of garlic until softened, about 3-4 minutes.
Add in ground turkey breast, oregano, and ½ the salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.
Add in mushrooms and cook until mushrooms begin to soften, about 3-5 minutes. Then add in spinach and cook until spinach lightly wilts, about 2-4 minutes.
Then pour in both jars of marinara sauce, turn heat to low. Let simmer about 10 minutes, just until sauce is well-heated.
Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil, and the rest of the salt & pepper.
With a large, 11 x 15 lasagna dish, begin layering your lasagna. Start with a layer of sauce, then noodles (I used about 6), then ricotta mixture.
Continue layering until all sauce, noodles and ricotta are finished.
Top with mozzarella cheese and aluminum foil.
Bake until mozzarella becomes bubbly, about 30-40 minutes.
Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.
Let cool for 10 minutes before serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
Generously spray a large, non-stick skillet with non-fat cooking spray.
Saute 3 cloves of garlic until softened, about 3-4 minutes.
Add in ground turkey breast, oregano, and ½ the salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.
Add in mushrooms and cook until mushrooms begin to soften, about 3-5 minutes. Then add in spinach and cook until spinach lightly wilts, about 2-4 minutes.
Then pour in both jars of marinara sauce, turn heat to low. Let simmer about 10 minutes, just until sauce is well-heated.
Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil, and the rest of the salt & pepper.
With a large, 11 x 15 lasagna dish, begin layering your lasagna. Start with a layer of sauce, then noodles (I used about 6), then ricotta mixture.
Continue layering until all sauce, noodles and ricotta are finished.
Top with mozzarella cheese and aluminum foil.
Bake until mozzarella becomes bubbly, about 30-40 minutes.
Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.
Let cool for 10 minutes before serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
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