A delicious version of lasagna for those of us who are health conscious.
Ingredients
- 9 whole-wheat lasagna noodles
- 1 teaspoon olive oil
- 0.5 cups chopped onion
- 1 pound ground turkey breast
- 3 cups tomato sauce
- 0.5 cups sliced fresh mushrooms
- 3 tablespoons Italian seasoning
- 0.25 teaspoons ground black pepper
- 0.25 teaspoons garlic powder
- 6 cups chopped fresh spinach
- 2 cups fat-free ricotta cheese
- 0.25 teaspoons ground nutmeg
- 2 cups shredded mozzarella cheese
Instructions
-
1
Preheat an oven to 375 degrees F (190 degrees C).
-
2
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
-
3
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
-
4
Combine spinach, ricotta, and nutmeg in a large bowl.
-
5
To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.
Nutrition Facts
Per serving
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