Whole Wheat Turkey and Spinach Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 8 oz package whole wheat lasagna1 tsp garlic, chopped8 oz. ground turkey breast8 oz frozen chopped spinach1 tsp salt1 tbsp Herbs de Provence1 c marinara sauce1 (15 oz.) container Fat Free Ricotta cheese1 egg, lightly beaten1 c chopped parsley1/2 c reduced fat mozzerella cheese1/2 c grated parmesan cheesesalt and black pepper to taste
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
In a large skillet, sautee garlic over medium heat. Add in ground turkey breast and frozen spinach. Add tsp salt and Herbs de Provence. Sautee until turkey and spinach are fully cooked. Drain fat from skillet. stir in 1/2 c. marinara sauce and set aside to cool.
In a mixing bowl, combine ricotta and parsley. Stir in beaten eggs. Add 1/4 c Parmesan, season with salt and pepper.
To assemble the lasagna: Coat the bottom of a 9 by 9-inch pan with a 1/4 c. of tomato sauce. Arrange 3 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/3 of the mozzarella on top of the ricotta. Top with 1/2 c.of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, remaining sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 45 minutes. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
Note: It is always safer to buy an extra box of lasagna noodles in case you run out!
Number of Servings: 6
Recipe submitted by SparkPeople user PAULBE1.
In a large skillet, sautee garlic over medium heat. Add in ground turkey breast and frozen spinach. Add tsp salt and Herbs de Provence. Sautee until turkey and spinach are fully cooked. Drain fat from skillet. stir in 1/2 c. marinara sauce and set aside to cool.
In a mixing bowl, combine ricotta and parsley. Stir in beaten eggs. Add 1/4 c Parmesan, season with salt and pepper.
To assemble the lasagna: Coat the bottom of a 9 by 9-inch pan with a 1/4 c. of tomato sauce. Arrange 3 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/3 of the mozzarella on top of the ricotta. Top with 1/2 c.of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, remaining sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 45 minutes. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
Note: It is always safer to buy an extra box of lasagna noodles in case you run out!
Number of Servings: 6
Recipe submitted by SparkPeople user PAULBE1.
Nutritional Info Amount Per Serving
- Calories: 378.5
- Total Fat: 10.9 g
- Cholesterol: 151.2 mg
- Sodium: 1,429.6 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 5.9 g
- Protein: 33.4 g
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