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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 302.3
  • Total Fat: 10.5 g
  • Cholesterol: 45.8 mg
  • Sodium: 576.5 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 26.1 g

View full nutritional breakdown of Chenia's Surprise! Turkey and Spinach Lasagna calories by ingredient
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Chenia's Surprise! Turkey and Spinach Lasagna

Submitted by: CHENIA

Introduction

My son who won't touch spinach with a ten foot pole loved this lasagna, in fact, he didn't even realize there was spinach in there! My son who won't touch spinach with a ten foot pole loved this lasagna, in fact, he didn't even realize there was spinach in there!
Number of Servings: 12

Ingredients

    1 lb ground turkey
    3 cloves garlic, minced
    1/2 med onion chopped
    1 pkg whole wheat lasagna noodles (I used Archer Farms oven ready)
    1 1/2 cups lowfat cheese
    1 cup parmesan cheese grated
    1 container nonfat cottage cheese
    2 eggs
    1 tsp garlic powder
    italian seasoning
    3 cups marinara
    1 bag of fresh spinach
    1 cup sliced mushrooms

Directions

Brown turkey, onions and garlic in olive oil, then drain off liquid afterwards. Add 1/2 cup marinara to meat. While the turkey is cooking, put the cottage cheese in a mesh strainer and let it drain. After all liquid is drained off, put in a bowl along with 1/2 cup parmesan, 2 eggs, italian seasoning and garlic powder. In the bottom of casserole dish (or lasagna pan) spread 1/2 cup marinara, then 3 noodles. Next layer the turkey, then more noodles, layer cottage cheese mixture, more noodles, then lay on the spinach leaves, then mushrooms on top of spinach, sprinkle a little parmesan over that, then layer more noodles. Pour the rest of the marinara over and add the cup and a half of cheese and sprinkle the rest of the parmesan over that. Spray some foil with cooking spray and cover tightly.
Bake in 350 degree oven for about an hour. Remove foil the last 10 minutes of baking, and let stand out of oven for 10 minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user CHENIA.






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