Turkey and Spinach Lasagna

Something Extra
Winter 2017

Recipe Theme

Start the new year with a focus on wellness!


Turkey and Spinach Lasagna

Turkey and Spinach Lasagna
9 oven ready whole wheat lasagna noodles
1/4 cup olive oil
1 medium yellow onion, diced
1 lb. ground turkey
3 cloves garlic, minced
1 cup diced crimini mushrooms
1 cup diced zucchini
1 cup chopped tomatoes
1 tbsp. tomato puree
1 tbsp. dried oregano
2 tsp. Worcestershire sauce
1/4 tsp. chili flakes
Salt and pepper to taste
6 cups fresh spinach, chopped
2 cups part-skim ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/4 cup chopped fresh parsley (optional)

Prep: 30 minutes, Cook: about 1 hour, Serves: 8

1. Preheat oven to 375˚F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray. Heat oil in a large pan over LOW heat; cook onions for about 10 minutes or until soft.

2. Turn up heat; add ground turkey and garlic. Cook for 5 minutes, stirring frequently. Add mushrooms and zucchini and cook for another 5 minutes.

3. Add tomatoes, tomato puree, oregano, Worcestershire sauce and chili flakes. Season well with salt and pepper.

4. Simmer for 15 minutes, stirring occasionally. Add spinach and cook for 2 minutes. Check seasoning. Remove from heat and set aside.

5. Arrange 1/3 of the noodles (about 3) in bottom of prepared dish. Spread 1/3 of the ricotta mixture, 1/3 turkey sauce mixture and 1/3 of the mozzarella. Repeat layers 2 times, ending with mozzarella. Bake for 25 minutes or until golden. Garnish with chopped parsley, if you like.

Nutritional Information:
411 calories, 33 g protein, 19 g total fat (9 g sat., 0 g trans), 28 g carbohydrate, 6 g fiber, 3 g sugar, 57 mg cholesterol, 347 mg sodium, 12 points


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oven ready whole wheat lasagna noodles . . . are they pre-cooked, or not? I've never seen that description in a recipe before

Comment Number: 6852


Oven ready noodles do not require boiling before baking them in the lasagna.

Comment Number: 6853