Wednesday, July 21, 2010

Recipe #46: Healthy Lasagna

Just because something is healthy doesn't mean it has to sacrifice on flavor! This is a fantastic recipe that uses ground turkey in place of ground beef and multi-grain noodles instead of the regular ones. The nutmeg adds a whole new dimension to the flavor. My in-laws approved of this one!

Here's the recipe as I found it online after searching for "healthy lasagna"...


* Vegetable-oil cooking spray (I used olive oil spray instead- it's healthier)
* 1/2 cup chopped onion (I used more like a cup. I like onion!)
* 1 pound ground turkey breast
* 3 cups tomato sauce
* 3 tablespoons Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
* 1/4 teaspoon freshly ground black pepper
* teaspoon garlic powder
* 1/2 cup chopped mushrooms (I used a cup- I love mushrooms!)
* 6 cups chopped fresh spinach
* 2 cups fat-free ricotta
* 1/4 teaspoon nutmeg
* 1 package whole-wheat lasagna noodles (about 8 oz, or 9 noodles)
* 2 cups 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.

310 calories per serving, 6 g fat (3.5 g saturated), 31 g carbs, 4 g fiber, 33 g protein

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