Turkey Spinach Lasagna

14 ingredients
1 steps

Ingredients

  • 1 cooking spray
  • 6 ounces ground turkey
  • 1 medium onion, diced
  • 2 teaspoons minced garlic cloves
  • 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
  • 26 ounces fat free spaghetti sauce
  • 1 1/2 cups water
  • 3 cups part-skim mozzarella cheese, shredded and divided
  • 2 cups part-skim ricotta cheese
  • 1/2 cup grated pecorino romano cheese
  • 1/2 cup egg white
  • 1 teaspoon chopped fresh basil
  • 1/2 teaspoon black pepper, freshly ground
  • 8 ounces dry lasagna noodles

Directions

  1. 1
    ["Preheat oven to 350 degrees.", "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.", "Spray non-stick skillet (I use cast iron) with oil and saute minced garlic until brown.", "Add diced onion and saute until browned or translucent.", "Add ground turkey and saute until browned, being careful to separate the meat into crumbled bits or they will clump into large chunks.", "Add spinach and saute briefly, stirring to combine all ingredients.", "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.)", "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.).", "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.", "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

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