Description
A delicious lasagna made with whole wheat or gluten-free noodles, ground turkey, and fresh spinach.
Ingredients
Scale
- 9 lasagna noodles (whole wheat or gluten-free)
- 1 cup ricotta cheese
- 2 cups diced fire-roasted tomatoes
- 2 cups fresh baby spinach
- 1 cup mushrooms, diced
- 1 lb ground turkey or chicken
- 2 cups shredded low-moisture mozzarella cheese
- ½ cup freshly grated parmesan cheese
- 2 tsp Italian seasoning
- 1 tbsp extra virgin olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add mushrooms and spinach; sauté until mushrooms are golden and spinach wilts (about 5 minutes).
- Push veggies aside, add ground turkey or chicken, and cook until browned (7-10 minutes).
- Stir in diced tomatoes and Italian seasoning; simmer for about 10 minutes.
- In a baking dish, layer sauce, noodles, ricotta dollops, mozzarella, repeating layers. Finish with noodles topped with remaining sauce and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
Notes
- For a vegetarian option, substitute ground turkey with a blend of your favorite vegetables or lentils.
- Allow the lasagna to cool for 10 minutes before slicing for easier serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg