This healthy lasagna recipe features ground turkey instead of beef, reduced-fat cheese and vitamin-packed spinach. Using store-bought marinara sauce helps keep it easy.You can assemble this lasagna and freeze it, unbaked, for up to a month. Let it thaw completely before baking.
1 tablespoon olive oil
1 medium onion, chopped (2 cups)
2 minced garlic cloves
3/4 pound ground turkey breast
3 cups low-sodium jarred marinara sauce
1 1/2 cups part-skim ricotta cheese
1 10 ounce package frozen spinach, completely defrosted and squeezed of all excess liquid
1/4 cup chopped parsley
2 egg whites
1/4 teaspoon salt
1/4 teaspoon pepper
12 lasagna noodles, cooked al dente according to package instructions
1/2 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
How to Make It
Preheat oven to 375°.
Heat oil in a large high-sided skillet and cook onion, stirring occasionally, until softened, 6-7 minutes. add garlic and cook 1 minute. Add turkey and cook, breaking up with a spoon, until no longer pink and cooked through, 4-5 minutes. Add marinara, bring to a boil, reduce heat, and simmer 2-3 minutes. Remove pan from heat and cool slightly.
Combine ricotta, spinach, parsley, egg whites, salt, and pepper in a large bowl.
Coat the bottom of a 14- x 11-inch lasagna pan with 1/2 cup sauce. arrange three lasagna noodles on the bottom of the pan. Spread 3/4 cup sauce evenly over noodles. Spoon 2/3 cup ricotta- spinach mixture evenly on top of sauce. Repeat layers two more times.
Cover top with three noodles and remaining 3/4 cup sauce. Sprinkle with mozzarella and parmesan. Cover loosely with foil and bake for 45 minutes. Remove foil and bake 10-15 minutes, until cheese is bubbly. Cut into 9 squares and serve.
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