A delicious version of lasagna for those of us who are health conscious.
Ingredients
- whole-wheat lasagna noodles: 9 piece
- olive oil: 1 tsp
- onion: 0.5 cup (chopped)
- ground turkey breast: 1 pound
- tomato sauce: 3 cups
- fresh mushrooms: 0.5 cup (sliced)
- italian seasoning: 3 Tbsp
- ground black pepper: 0.25 tsp
- garlic powder: 0.25 tsp
- fresh spinach: 6 cups (chopped)
- fat-free ricotta cheese: 2 cups
- ground nutmeg: 0.25 tsp
- mozzarella cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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Preheat an oven to 375 degrees F (190 degrees C).
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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.
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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.
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Combine spinach, ricotta, and nutmeg in a large bowl.
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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.
