Tasty Recipes: Turkey & Spinach Lasagna

I tried my hand at making lasagna over the weekend using a few healthier options than the traditional Italian lasagna - lean ground turkey, wheat pasta, veggies and low-fat cheeses.

Ingredients:

1 lb. lean ground turkey

 Whole wheat lasagna pasta

1/2 white onion, chopped

5 cups fresh spinach

1/2 cup fresh mushrooms, chopped

3-4 cups tomato/pasta sauce

2 cups low-fat ricotta cheese 

2 cups shredded mozzarella cheese (low-fat)

1/2 grated Parmesan
2 eggs

1 tbsp minced garlic

1 tsp olive oil

Salt & Pepper to taste

 

Directions:

Preheat oven to 375 degrees. Grease 9x13 baking dish with cooking spray.

Bring a large pot of salted water to boil and cook the lasagna noodles for approx 10 minutes. Wash noodles off in cool water.

Heat olive oil in pan over medium heat. Add onion & garlic and cook for 2-3 minutes. Add the ground turkey and use your spoon or spatula to break turkey into smaller pieces. Cook for approx 6 minutes until no loner pink. 

Pour the tomato sauce into the pan, along with mushrooms and seasonings. Simmer for about 3 minutes.

Beat eggs and mix with Ricotta, Parmesan cheese & 1 cup Mozzarella cheese in a bowl.

 

 Assemble:

Spread 1/4 turkey & sauce mixture at the bottom of the baking dish and then layer with lasagna noodles lengthwise. Top with another 1/4 sauce mixture, then 1/3 ricotta cheese mixture & layer with spinach leaves. Top with lasagna noodles, sauce, ricotta mixture, spinach. Repeat ending with turkey mixture on top.

Cover with foil and bake 25 minutes. Remove from oven and add the remaining 1 cup of mozzarella cheese to the top layer and bake uncovered for 20 minutes.

Cool for 10 minutes before serving.

Joining Ashley and Jessica for Taste of Tuesday.

 

Enjoy!