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- 1/4 cup(s) onion chopped
- 1/2 pound(s) ground turkey
- 1 1/2 cup(s) tomato sauce
- 1/2 teaspoon(s) each dried basil, parsley and oregano
- 1/8 teaspoon(s) ground black pepper
- 1/2 teaspoon(s) garlic powder
- 1/4 cup(s) squash chopped
- 3 cup(s) fresh spinach chopped
- 1 cup(s) fat-free ricotta
- 1/8 teaspoon(s) nutmeg
- 1/2 package(s) whole wheat lasagna noodles (4oz)
- 1 cup(s) shredded part-skim mozarella
- 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 squash 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.
- For assembly
- Coat a 8" x 18" baking pan with cooking spray. Arrange 1/3 lasagna 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
This recipe is a personal recipe added by margow2108 and has not been tested or endorsed by MyRecipes.
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Lean Lasagna Recipe at a Glance
- COURSE: Main Dishes