- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 409.2
- Total Fat: 13.3 g
- Cholesterol: 82.3 mg
- Sodium: 1,231.2 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 6.8 g
- Protein: 34.2 g
Turkey Spinach Lasagna (Cooking Light Recipe)Submitted by: FLYINGB16
IntroductionI used a real egg instead of 1/4c. egg substitute, I used fresh parsley insted of dried; other than that the recipe is identical to the one C.L. published. I used a real egg instead of 1/4c. egg substitute, I used fresh parsley insted of dried; other than that the recipe is identical to the one C.L. published.
1 pound of ground turkey
1 1/2 c. chopped onion
2 garlic cloves chopped
2 (26 oz) jars of marinara sauce
1 (16oz) carton Fat Free cottage cheese
1 egg or 1/4 c. egg substitute
1/4 c. or 1 oz pre-shredded fresh parmesan cheese
1 Tbsp dried parsley flakes
1/4 tsp. black pepper
1 (10oz) pkg. frozen spinach, thawed and drained
8 cooked whole wheat lasagna noodles
2 cups (8ozs) shredded part-skim mozzarella cheese
Coat a large skillet with cooking spray and place over medium high heat until hot.
Add turkey, onion, garlic and cook until meat is browned, stirring to crumble.
Add 5 3/4c. marinara sauce; cook 5 minutes, stirring occasionally. Remove from heat.
Combine cottage cheese, egg, parmesan,parsley, pepper, and spinach, stir well.
Spread remaining marinara sauce in bottom of 9x13 baking dish coated with cooking spray.
Arrange 4 noodles over sauce, top with all cottage cheese mixture, then add 1/2 of the mozzarella cheese, then 1/2 of the turkey mixture, then add the rest of the noodles, top with remiaing turkey mixture and then add the rest of the mozzarella.
Bake at 350 for 50 minutes or until cheese melts and sauce is bubbly. Let stand 10 minutes before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user FLYINGB16.