DELICIOUS SPINACH AND TURKEY LASAGNA
A delicious version of lasagna for those of us who are health conscious.
Provided by Chuck
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
- Combine spinach, ricotta, and nutmeg in a large bowl.
- To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 34.2 g, Cholesterol 69 mg, Fat 6.3 g, Fiber 5 g, Protein 33 g, SaturatedFat 3.2 g, Sodium 767.9 mg, Sugar 6.7 g
LEAN LASAGNA
Homemade Lean Lasagna, at least the way Self does it, fills you up without filling you out, but it takes an hour to make. Freeze the leftovers for quick meals that are more healthful than most of the ones you find in the freezer section of the supermarket.
Categories Cheese Leafy Green Pasta Poultry Tomato turkey Bake Low Fat Fall Winter Healthy Self
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 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.
TURKEY AND SPINACH LASAGNA
Steps:
- Preheat oven to 350 degrees F.
- In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.
- Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.
- In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.
- Spray a 13- by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
- Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes.
- Let lasagna stand 10 to 15 minutes before serving.
- Combine all ingredients thoroughly.
TURKEY SPINACH LASAGNA
This is an amalgamation of some different Cooking Light recipes using what I had on hand one evening, which turned out to be even better the next day. Best of all, you don't have to cook the lasagna noodles first! Feel free to adjust, such as replacing water with chicken broth, adding more ground turkey, using whole wheat noodles, etc. Also, I am a slow cook, so it may take less than 30 minutes for you to prep. (Warning: 9 WW pts per 1/8 of pan because I hate most fat-free versions of cheeses)
Provided by Squirrelette
Categories European
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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, like mine.).
- 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.
- 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.).
- 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.).
- Take out, uncover, and sprinkle last cup of mozzarella over top.
- 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).
- Remove from oven and let rest 10 minutes before serving.
Nutrition Facts : Calories 464.4, Fat 20.9, SaturatedFat 12.3, Cholesterol 90.3, Sodium 677.7, Carbohydrate 30.2, Fiber 2.3, Sugar 2.7, Protein 38.3
SPINACH AND TURKEY SAUSAGE LASAGNA
Lynette Randleman's turkey sausage lasagna proves you can layer on great taste while keeping a luscious comfort food light. "My husband likes it better than the traditional tomato-based version," she adds from Buffalo, Wyoming.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream cheese until melted. Stir in Parmesan cheese just until melted. Remove from the heat; set aside. , In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until sausage is no longer pink. Add the garlic, oregano, marjoram and fennel; cook 1 minute longer. , Add roasted peppers and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is reduced to 3 tablespoons. Remove from the heat; set aside. , In a small bowl, combine the spinach, cottage cheese and nutmeg. Spread 1/2 cup cheese sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the sausage mixture, half of the spinach mixture and 1 cup sauce; repeat layers. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through and top is lightly browned. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 279 calories, Fat 11g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 664mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
TURKEY SPINACH LASAGNA
Spinach and nutmeg add texture and flavor to this classic Italian comfort food recipe. Turkey Spinach Lasagna is an amazing dinner less than an hour away and has layers and layers of authentic flavor-all for under 500 calories per serving.
Provided by JENNIE-O® Brand
Categories Entree
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Cook lasagna noodles according to package .
- Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add garlic and spaghetti sauce and simmer 10 minutes, stirring occasionally.
- In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, egg, spinach, red pepper flakes and nutmeg; mix well. Spread ¾ cup spaghetti sauce mixture on bottom of a 13 x 9-inch baking pan. Layer 3 noodles over sauce, top with 1 cup sauce and half of cheese mixture. Repeat layers, ending with noodles and sauce.
- Cover with foil and bake 50 minutes or until bubbly. Remove foil and sprinkle with remaining mozzarella cheese.
- Return to oven and bake 5 minutes or until cheese is melted.
Nutrition Facts :
EASY TURKEY & SPINACH LASAGNA
Make and share this Easy Turkey & Spinach Lasagna recipe from Food.com.
Provided by heather_remus
Categories One Dish Meal
Time 1h
Yield 1/2 cup, 50 serving(s)
Number Of Ingredients 14
Steps:
- Boil : Lg. Pot boil dried lasagna till tender. . . (follow package instructions) usually 20min's
- Drain cooked noodles and set aside.
- Prepare: vegetables to be thawed , tomato sauce
- In Lg Baking dish:
- { repeat layers 1 - 4 until level with brim on baking dish}.
- 1. pour 2cups sauce on bottom.
- 2. place enough lasagna noodles to barely cover sauce.
- 3. place broccoli and spinach to cover noodles.
- 4. shredded cheese's cover vegetables.
- Preheat: Oven 400'F.
- Cook: in a lg. skillet , cook turkey. add chopped onion , garlic powder, basil, thyme, seasoning salt and ground pepper. cook time : 20min's.
- Bake in oven covered for 35-45 minutes till cheese is melted -- uncover the last 10minutes to brown top layer of cheese.
- let sit 3minutes before serving.
Nutrition Facts : Calories 211.6, Fat 5.7, SaturatedFat 1.9, Cholesterol 40.3, Sodium 667.7, Carbohydrate 26.6, Fiber 2.8, Sugar 5.2, Protein 14.4
LEAN LASAGNA
Make and share this Lean Lasagna recipe from Food.com.
Provided by Gymkitty
Categories European
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Heat oil in large skillet. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes.
- Add tomato sauce, all seasonings, garlic, 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.
Nutrition Facts : Calories 409.3, Fat 25.4, SaturatedFat 12.7, Cholesterol 112.5, Sodium 956.2, Carbohydrate 13.1, Fiber 2.2, Sugar 5.3, Protein 32.8
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