[5 SP per Serving] This healthy lasagna is made from turkey and is delicious. The gooeyness of the cheese, and the loaded spinach, can't say enough good about this one!
Information
- Makes: 8 servings
- Source: All Recipes (by Chuck)
- Prep: 20 min Cook: 35 min
Ingredients
| 9 |
whole wheat lasagna noodles |
29 SP |
| 1 tsp |
olive oil |
1 SP |
| ½ cup |
onions, chopped |
0 SP |
| 1 lb |
99% fat-free ground turkey breast |
0 SP |
| 3 cups |
canned tomato sauce |
0 SP |
| ½ cup |
fresh mushrooms, sliced |
0 SP |
| 3 Tbsp |
Italian seasoning |
0 SP |
| 1¼ tsp |
black pepper |
0 SP |
| ¼ tsp |
garlic powder |
0 SP |
| 6 cups |
fresh spinach |
0 SP |
| 2 cups |
fat-free ricotta cheese |
8 SP |
| ¼ tsp |
ground nutmeg |
0 SP |
| 2 cups |
fat free mozzarella cheese, shredded |
3 SP |
Instructions
- Preheat an oven to 375°F (190°C).
- 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.
- 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.
- To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with the ricotta cheese, ⅓ of the spinach, ⅓ of the turkey mixture, and ⅓ of the mozzarella. Repeat layers, ending with remaining mozzarella.
- Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.
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