Turkey Lasagna

18 ingredients
11 steps

Ingredients

  • vegetable cooking spray
  • 1 lb. fresh ground turkey
  • 1 1/2 c. chopped onion
  • 1 tsp. minced garlic
  • 1 (10 oz.) pkg. frozen chopped spinach, thawed
  • 2 (14 oz.) cans no salt whole tomatoes (undrained), chopped
  • 2 (6 oz.) cans no salt tomato paste
  • 1 c. water
  • 3 Tbsp. basil, chopped
  • 1 Tbsp. chopped oregano
  • 1 Tbsp. minced thyme
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 1 (15 oz.) nonfat Ricotta cheese
  • 1/2 c. frozen egg substitute, thawed
  • 6 lasagna noodles, cooked (no salt)
  • 2 c. shredded nonfat Mozzarella cheese
  • 1/4 c. grated Parmesan cheese

Directions

  1. 1
    Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
  2. 2
    Add turkey, onion and garlic; cook until turkey is browned, stirring until it crumbles.
  3. 3
    Drain turkey mixture.
  4. 4
    Pat dry with paper towels.
  5. 5
    Wipe skillet with paper towel.
  6. 6
    Drain spinach and press dry between layers of paper towels.
  7. 7
    Return turkey mixture to skillet.
  8. 8
    Add spinach, tomato and next 7 ingredients.
  9. 9
    Cook over medium heat for 15 minutes or until thick, stirring occasionally.
  10. 10
    Remove from heat and set aside.
  11. 11
    Combine Ricotta cheese and egg substitute in a small bowl; stir well.

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