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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 286.6
  • Total Fat: 9.7 g
  • Cholesterol: 48.3 mg
  • Sodium: 924.0 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 20.2 g

View full nutritional breakdown of Turkey Lasagna with Spinach and Mushrooms calories by ingredient
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Turkey Lasagna with Spinach and Mushrooms

Submitted by: MIKE_HONCHO

Introduction

Use whole grain lasagna noodles, non fat ricotta, and low/nonfat mozzarella to lower the calories. I just couldn't find them when I went to make it. If you prepare the dish exactly as instructed, it is worth 6 points for Weight Watchers. Use whole grain lasagna noodles, non fat ricotta, and low/nonfat mozzarella to lower the calories. I just couldn't find them when I went to make it. If you prepare the dish exactly as instructed, it is worth 6 points for Weight Watchers.
Number of Servings: 12

Ingredients

    This is the actual recipe:

    11 oz Whole Wheat Lasagna Noodles (No-Boil, Oven Ready), about 18 noodles
    1 lb ground turkey breast
    1 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

Even with oven ready noodles, I still like to soften them in boiling water (not cook them) so you aren't as likely to have crunchy edges that the sauce can't get to.


Directions

1.Preheat oven to 400 degrees.

2.Generously spray a large, non-stick skillet with non-fat cooking spray.

3.Saute 3 cloves of garlic until softened, about 3-4 minutes.

4.Add in ground turkey breast, oregano, and the salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.

5.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.

6.Then pour in both jars of marinara sauce, turn heat to low. Let simmer about 10 minutes, just until sauce is well-heated.

7.Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil, and the rest of the salt & pepper.

8.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.

9.Continue layering until all sauce, noodles and ricotta are finished.

10.Top with mozzarella cheese and aluminum foil.

11.Bake until mozzarella becomes bubbly, about 30-40 minutes.

12.Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.

13.Let cool for 10 minutes before serving.


Serving Size: Makes 12 servings in a 13x9 baking dish

Number of Servings: 12

Recipe submitted by SparkPeople user MIKE_HONCHO.






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