Lean Lasagna Recipe
- Vegetable-oil cooking spray
- 1/2 cup chopped onion
- 1 lb ground turkey breast
- 3 cups tomato sauce
- 3 tsp Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/2 cup chopped mushrooms
- 6 cups chopped fresh spinach (or chard)
- 2 cups fat-free ricotta
- 1/4 tsp nutmeg
- 1 package whole-wheat lasagna noodles(about 8 oz, or 9 noodles)
- 2 cups (8 oz) shredded part-skim mozzarella
- Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9″ x 13″ baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.
