- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 285.2
- Total Fat: 12.9 g
- Cholesterol: 110.3 mg
- Sodium: 558.2 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 2.9 g
- Protein: 30.6 g
Turkey and Spinach Pasta-less LasagnaSubmitted by: MOTOVILOVA
IntroductionI made this as a quick dinner. I didn't want to use lasagna noodles because they are very calorie dense, so I omitted them and made a pasta-less turkey lasagna. You can add mushrooms too, but I forgot. I made this as a quick dinner. I didn't want to use lasagna noodles because they are very calorie dense, so I omitted them and made a pasta-less turkey lasagna. You can add mushrooms too, but I forgot.
10oz package of frozen chopped spinach - thawed
10oz package of frozen chopped kale - thawed
15oz container fat free ricotta cheese
1 large egg beaten
35g (7 tbls) grated Parmesan cheese
2 packages 93% lean ground turkey (~ 40 oz)
1 (28 oz) can crushed tomatoes
1 small can tomato paste
6.5 oz mozzarella cheese (I used 2.75oz part-skim and 3.75oz whole milk)
1 tbls canola oil
Garlic powder, onion powder, oregano, basil, salt, pepper
Combine thawed and squeezed dry spinach and kale with container of ricotta, all of the Parmesan cheese and 1 beaten egg. Mix until well combined. Add salt and garlic powder to taste.
In a large skillet cook turkey in 1tbls oil, when no longer pink add crushed tomatoes, tomato paste, oregano, basil, salt, pepper and onion powder (to taste). Cook until all the flavors combine (10 min).
In a lasagna pan layer half of the turkey mixture on the bottom, and half of the spinach/ricotta mixture on top of the turkey. Sprinkle with 2-3 oz mozzarella cheese. Repeat the layers and top with remaining mozzarella cheese. Bake at 375 until bubbly (30 min or so).
Number of Servings: 12
Recipe submitted by SparkPeople user MOTOVILOVA.