Spinach and Mushroom Lasagna with Healthy Ground Chicken or Turkey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A healthier alternative to traditional lasagna Ingredients:
8 ounces whole wheat lasagna noodles |
1 pound ground chicken, fennel seed and italian seasoning to taste |
4 cups mushrooms, sliced |
1/4 cup water |
1 pound frozen spinach, thawed |
28 ounce crushed tomatoes, preferably chunky |
1/4 cup basil, fresh, chopped |
1 salt and pepper to taste |
1 pound part-skim ricotta cheese |
8 ounces part-skim mozzarella cheese, shredded, divided |
Directions:
1. Preheat oven to 350°F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.
2. Cook noodles in the boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add ground chicken with fennel seed and italian seasoning, and cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the chicken more, until the chicken is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
4. Mix tomatoes with basil, salt and pepper in a medium bowl.
5. To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.
6. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving.
7. NOTE: Ground turkey or italian turkey sausage may be used in the place of the ground chicken.
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