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Lean Turkey and Spinach Lasagna Recipe

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This recipe for Lean Turkey and Spinach Lasagna is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 whole wheat lasagna noodles
½ cup onion, chopped
1 lb lean ground turkey
1 Tbsp minced garlic
23 oz jar reduced-sugar pasta sauce
½ cup white mushrooms, thinly sliced
3 Tbsp Italian seasoning
¼ tsp black pepper
6 cups fresh spinach, chopped
2 cups part-skim ricotta cheese
2 cups low moisture, part-skim, mozzarella cheese,
shredded
2 Tbsp fresh parsley, chopped
Directions:
Directions:
Preheat oven to 375 degrees. Lightly coat a 9x13 inch baking dish with nonstick cooking spray and set aside.
Cook lasagna noodles according to box directions until al denté. Drain noodles and rinse with cold water.
Lightly coat a large, deep skillet with nonstick cooking spray and saute onions until transparent.
Add turkey and garlic and cook until turkey is browned, about 5 minutes.
Add pasta sauce, mushrooms, Italian seasoning and pepper, simmer for 2 minutes. Remove from heat.
In a bowl, combine chopped spinach and ricotta.
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.
Bake for 25 minutes or until cheese becomes bubbly. Sprinkle parsley on top. Cool for 5 minutes before cutting.

 

 

 

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