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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 266.5
  • Total Fat: 12.0 g
  • Cholesterol: 77.4 mg
  • Sodium: 529.0 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 23.0 g

View full nutritional breakdown of Malachainn's Hearty Lasagna with Spinach calories by ingredient
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Malachainn's Hearty Lasagna with Spinach

Submitted by: MALACHAINN

Introduction

So good, and they don't even realize there is spinach in it. So good, and they don't even realize there is spinach in it.
Number of Servings: 15

Ingredients

    1 - 16oz box lasagna noodles
    1/2 recipe Marinara Sauce
    1 - 8oz can tomato sauce
    1 - 2c tub ricotta cheese
    1 small egg
    16oz extra lean ground beef
    16oz ground turkey italian sausage
    1 - 10oz package fresh spinach leaves
    1 - 4oz package fresh mozzerella
    1 tbsp minced garlic
    1/4c diced onions or 2tbsp dehydrated minced onions
    Oregano, basil, bay, marjoram, thyme and/or other spices to taste

Directions

Preheat oven to 300*. Have 9" x 12" baking dish ready. Wash spinach and pat dry with paper towel. Slice spinach into 1/2 to 3/4 inch strips. Cut mozzerella into thin slices.

Precook pasta according to package directions, drain and cool. Saute minced garlic and onions together with ground beef. Drain and set aside. Saute ground sausage, drain and set aside.

In medium mixing bowl, combine Marinara Sauce and tomato sauce (to thin the marinara), and set aside. In a small mixing bowl, combine ricotta cheese and whole raw egg (added to thin the cheese).

Now, start your layering. I always place a spoonful of sauce on the bottom of the dish, to keep the pasta from sticking. Alternate sauce, pasta, ground turkey, ricotta mix, spinach, ground beef mix, and mozzerella. You should only be able to make 2, maybe three layers. Be sure to end in a cheese layer. Place in preheated oven intil cheese is bubbling.

Please note: I use whole fat cheeses and a whole (yolk and white) egg. These can be substituted for low/no fat cheeses and egg white/substitute, but I can guarantee flavor or consistency. My only consideration for lowering fat is by draining the ground meat. Do not forget this step as it keeps the dish from having a greasy taste.


Number of Servings: 15

Recipe submitted by SparkPeople user MALACHAINN.






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