Kim's Healthy Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 oz whole wheat lasagna noodles (6 noodles)1 zucchini1 cup sliced fresh mushrooms1/8 cup chopped fresh onion1 tsp finely minced fresh garlic8 oz lean ground turkey1/2 T extra virgin olive oil1 can no salt added diced tomatoes (14.5 oz), drained well2.5 c marinara sauce1 tsp. crushed red pepper flakes1 1/3 c. non fat cottage cheese1 c. 2% mozzarella cheese1 tsp. garlic powder
Bring a large pot of water to a boil and add noodles. Boil until soft, but not completely done through. Remove from pot and allow to cool.
Meanwhile, heat oil in a large skillet. Add zucchini, onion, garlic, and ground turkey. Cook until turkey is done. Add well drained canned tomatoes. Cook approximately 5 minutes more. Add marinara and crushed red pepper flakes and heat through.
In a separate bowl, combine cottage cheese, 3/4 c. of the mozzarella cheese, and the garlic powder.
Spray a 5 inch by 9 inch loaf pan with non-stick cooking spray. Place two tablespoons of the marinara sauce mixture on the bottom of the pan and spread to cover. Place two of the cooked lasagna noodles across the pan. Trim the ends to fit the pan, saving the scraps to use for the final layer. Place 1/3 of the marinara mixture on top and spread evenly to cover. Place 1/3 of the cottage cheese mixture on top of this, and spread evenly. Repeat the layers twice beginning with the noodles. (Save a few tablespoons of the marinara mixture.) Add the trimmed noodles to the top, then spread the leftover marinara on top and cover with remaining 1/4 c. of mozzarella. Spray aluminum foil with non-stick spray and cover pan.
Bake at 350 degrees for 1 hour.
Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user K_MARTIN1210.
Meanwhile, heat oil in a large skillet. Add zucchini, onion, garlic, and ground turkey. Cook until turkey is done. Add well drained canned tomatoes. Cook approximately 5 minutes more. Add marinara and crushed red pepper flakes and heat through.
In a separate bowl, combine cottage cheese, 3/4 c. of the mozzarella cheese, and the garlic powder.
Spray a 5 inch by 9 inch loaf pan with non-stick cooking spray. Place two tablespoons of the marinara sauce mixture on the bottom of the pan and spread to cover. Place two of the cooked lasagna noodles across the pan. Trim the ends to fit the pan, saving the scraps to use for the final layer. Place 1/3 of the marinara mixture on top and spread evenly to cover. Place 1/3 of the cottage cheese mixture on top of this, and spread evenly. Repeat the layers twice beginning with the noodles. (Save a few tablespoons of the marinara mixture.) Add the trimmed noodles to the top, then spread the leftover marinara on top and cover with remaining 1/4 c. of mozzarella. Spray aluminum foil with non-stick spray and cover pan.
Bake at 350 degrees for 1 hour.
Makes 4 large servings.
Number of Servings: 4
Recipe submitted by SparkPeople user K_MARTIN1210.
Nutritional Info Amount Per Serving
- Calories: 437.1
- Total Fat: 12.4 g
- Cholesterol: 124.8 mg
- Sodium: 807.4 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 7.6 g
- Protein: 39.9 g
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