Turkey-Spinach Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
- 1 package ground turkey- 1 package whole wheat Lasagna Noodles (Ronzoni brand is excellent)- 1 package fresh spinach- 1 regular size package of presliced mushrooms- 1 full shallot chopped- 1 16oz package of part skim milk Mozzarella cheese shredded- 1 16 oz fat free or low fat Ricotta cheese- 1 egg- 1/4 cup freshly grated parmesan cheese- 5 fresh basil leaves (can you use dried as well, I just enjoy using the fresh ones)- 1 can of diced tomatoes- 2 cans (approximately 3 cups) of Tomatoe Sauce- 1 medium size onion chopped- 1 tblsp Italian seasoning (couldn't find this in the ingredients list)
Preheat oven to 425.
Boil water for noodles and start cooking your lasagna noodles.
Heat a large skillet (or a large stock pot may work better) and begin to brown your ground turkey, add in your onion, shallot, italian seasoning and garlic. When meat is almost all brown, add in your mushrooms. Saute for about 2 minutes. Begin adding in your spinach a little at a time. Let it cook down then add some more until the entire bag of spinach is in the pan. Add your diced tomatoes and tomatoe sauce. Stir and then add your fresh basil. Let simmer for 10 minutes.
Check your noodles to see if they are done, be sure to not over cook them. Drain when readyand set aside.
In a medium size bowl, beat your egg, add the ricotta cheese to the bowl with the egg and add your 1/4 cup of parmesan cheese to the mixture. Mix well until creamy. Set aside with noodles.
Now that your sauce, noodles and ricotta mixture is ready, make sure your cheese is grated and prep your baking dish. A 9 by 12 casserole pan works well. Lightly spray the dish with Pam or a light oil to help so the lasagna doesn't stick. Put a thin layer of your sauce mixture on the bottom then add a single layer of noodles. Add a layer of sauce mixture, then spoon on approximately a quarter of the ricotta mixture, top with the grated mozzarella and add another single layer of noodles. Continue until all ingredients are gone...final layer should have the sauce mixture and mozzarella on top.
Place baking dish on a cookie sheet so any overflow does not go onto your oven. Bake for 45 minutes. Remove and let cool for 10 minutes before serving. Cut into 14 pieces and serve.
Boil water for noodles and start cooking your lasagna noodles.
Heat a large skillet (or a large stock pot may work better) and begin to brown your ground turkey, add in your onion, shallot, italian seasoning and garlic. When meat is almost all brown, add in your mushrooms. Saute for about 2 minutes. Begin adding in your spinach a little at a time. Let it cook down then add some more until the entire bag of spinach is in the pan. Add your diced tomatoes and tomatoe sauce. Stir and then add your fresh basil. Let simmer for 10 minutes.
Check your noodles to see if they are done, be sure to not over cook them. Drain when readyand set aside.
In a medium size bowl, beat your egg, add the ricotta cheese to the bowl with the egg and add your 1/4 cup of parmesan cheese to the mixture. Mix well until creamy. Set aside with noodles.
Now that your sauce, noodles and ricotta mixture is ready, make sure your cheese is grated and prep your baking dish. A 9 by 12 casserole pan works well. Lightly spray the dish with Pam or a light oil to help so the lasagna doesn't stick. Put a thin layer of your sauce mixture on the bottom then add a single layer of noodles. Add a layer of sauce mixture, then spoon on approximately a quarter of the ricotta mixture, top with the grated mozzarella and add another single layer of noodles. Continue until all ingredients are gone...final layer should have the sauce mixture and mozzarella on top.
Place baking dish on a cookie sheet so any overflow does not go onto your oven. Bake for 45 minutes. Remove and let cool for 10 minutes before serving. Cut into 14 pieces and serve.
Nutritional Info Amount Per Serving
- Calories: 286.2
- Total Fat: 9.6 g
- Cholesterol: 62.1 mg
- Sodium: 547.3 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.9 g
- Protein: 23.4 g
Member Reviews
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HERRKNOX
I made this for my wife and we both loved it. Tasty and not too difficult for an amateur cook. The Ronzoni recommendation was good and I'm glad that I found it. However, not all of the noodles fit into my dish so I revised the calories accordingly. Next time, have the box would do. - 9/21/09
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CD13389608
im embarrassed to say, but I'm a 42 yr old man whos cooked since college,and this was my 1st lasagna. Very good! used squash ilo shallot. Wife brought home fresh thyme,rosemary & sage. Kids thought it smelled like thanksgiving! also used whites from 3 eggs. sprinkle alittle red crushed pepper!! - 12/7/12