Turkey and Spinach Lasagna

Turkey and Spinach Lasagna
Serves 8
A healthy, lean version of traditional lasagna. This turkey lasagna is a guilt-free main course that tastes incredible!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 9 whole wheat lasagna noodles
  2. ½ cup onion, chopped
  3. 1 lb lean ground turkey
  4. 1 Tbsp minced garlic
  5. 23 oz jar reduced-sugar pasta sauce
  6. ½ cup white mushrooms, thinly sliced
  7. 3 Tbsp Italian seasoning
  8. ¼ tsp black pepper
  9. 6 cups fresh spinach, chopped
  10. 2 cups part-skim ricotta cheese
  11. 2 cups low moisture, part-skim, mozzarella cheese,
  12. shredded
  13. 1 cup cheddar cheese, shredded
  14. 2 Tbsp fresh parsley, chopped
Instructions
  1. Preheat oven to 375 degrees. Lightly coat a 9x13 inch baking dish with nonstick cooking spray and set aside.
  2. Cook lasagna noodles according to box directions until al denté. Drain noodles and rinse with cold water.
  3. Lightly coat a large, deep skillet with nonstick cooking spray and saute onions until transparent.
  4. Add turkey and garlic and cook until turkey is browned, about 5 minutes.
  5. Add pasta sauce, mushrooms, Italian seasoning and pepper, simmer for 2 minutes. Remove from heat.
  6. In a bowl, combine chopped spinach and ricotta.
  7. In your baking dish, arrange ⅓ of noodles (3) in bottom of dish. Spread ⅓ of ricotta mixture, ⅓ turkey mixture and ⅓ of the mozzarella. Repeat 2x, ending with mozzarella.
  8. Bake for 25 minutes or until cheese becomes bubbly. Sprinkle parsley on top. Cool for 5 minutes before cutting.
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