Turkey Spinach Lasagna Recipe

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Turkey Spinach Lasagna
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Ingredients
14
Count
Nutrition
465
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine the 2 cups mozzarella, 2 cups ricotta, basil, pepper, and egg whites (you can use egg substitute or a whole egg if you prefer - I used 100% all egg whites from a carton) and set aside.
  3. Spray non-stick skillet (I use cast iron) with oil and saute minced garlic until brown.
  4. Add diced onion and saute until browned or translucent.
  5. Add ground turkey and saute until browned, being careful to separate the meat into crumbled bits or they will clump into large chunks.
  6. Add spinach and saute briefly, stirring to combine all ingredients.
  7. Add spaghetti sauce and water and stir. (I used the 1/2 cup of water I squeezed out of the spinach as part of the 1-1/2 cups, and I filled the empty jar of Whole Food Foods organic fat-free pasta sauce with the other cup of water to get every last bit of sauce out.)
  8. Bring to a boil, cover, reduce heat and simmer for 10 minutes. (Cover to retain the moisture which you will need for the unbaked noodles later.).
  9. In a 13 x 9 nonstick baking pan, spread about 1 cup of the turkey spinach mixture over the bottom, being sure to cover all of the bottom to prevent the noddles from sticking. Use a little more sauce if necessary.
  10. Spread 3 lasagna noodles over the mixture, leaving a little space between each noodle for it to expand during cooking. (If you don't, you will wind up having little hills along the seams, like mine.).
  11. Top noodles with 1-1/2 cups turkey spinach mixture, covering all of the dry noodles, and then top the sauce with half of the cheese mixture.
  12. Cover with noodles, and repeat until ending with a turkey sauce layer. (I wound up with 3 layers of noodles, and some extra cheese sauce, which I dotted around the edges.).
  13. Cover with foil and cook in oven for 50 minutes. (If you use no-boil, oven-ready lasagna noodles, you can probably cut out at least 15 minutes of baking time.).
  14. Take out, uncover, and sprinkle last cup of mozzarella over top.
  15. Bake for another 10 minutes (or longer if you like your cheese brown and crunchy - in which case, feel free to shorten the covered baking time correspondingly).
  16. Remove from oven and let rest 10 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 465.23 Kcal (1948 kJ)
Calories from fat 223.32 Kcal
% Daily Value*
Total Fat 24.81g 38%
Cholesterol 101.41mg 34%
Sodium 1445.39mg 60%
Potassium 787.31mg 17%
Total Carbs 21.99g 7%
Sugars 9.25g 37%
Dietary Fiber 2.88g 12%
Protein 41.21g 82%
Vitamin C 16.5mg 27%
Vitamin A 0.4mg 12%
Iron 1mg 5%
Calcium 1029mg 103%
Amount Per 100 g
Calories 114.07 Kcal (478 kJ)
Calories from fat 54.76 Kcal
% Daily Value*
Total Fat 6.08g 38%
Cholesterol 24.86mg 34%
Sodium 354.39mg 60%
Potassium 193.04mg 17%
Total Carbs 5.39g 7%
Sugars 2.27g 37%
Dietary Fiber 0.71g 12%
Protein 10.11g 82%
Vitamin C 4mg 27%
Vitamin A 0.1mg 12%
Iron 0.2mg 5%
Calcium 252.3mg 103%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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