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Lean Turkey and Spinach Lasagna

Prep time: 20 minutes

Cook time: 25 minutes

Yield: 8 servings

Serving size: Approximately 1½ cups

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

Instructions

  1. Preheat oven to 375 degrees. Lightly coat a 9x13 inch baking dish with nonstick cooking spray and set aside.
  2. Cook lasagna noodles according to box directions until al denté. Drain noodles and rinse with cold water.
  3. Lightly coat a large, deep skillet with nonstick cooking spray and saute onions until transparent.
  4. Add turkey and garlic and cook until turkey is browned, about 5 minutes.
  5. Add pasta sauce, mushrooms, Italian seasoning and pepper, simmer for 2 minutes. Remove from heat.
  6. In a bowl, combine chopped spinach and ricotta.
  7. 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.
  8. Bake for 25 minutes or until cheese becomes bubbly. Sprinkle parsley on top. Cool for 5 minutes before cutting.

Nutrition Information

Per Serving: (Approximately 1½ cups):

Calories: 337

Calories from fat: 91

Fat: 12g

Saturated Fat: 6g

Cholesterol: 81mg

Sodium: 667mg

Carbohydrates: 28g

Fiber: 4g

Sugar 8g

Protein: 27g

Calcium: 32%

Iron: 7%

WWP+: 8

http://www.skinnymom.com/2013/05/21/lean-turkey-and-spinach-lasagna/