Low-Calorie Turkey-Spinach Lasagna
Yield
8 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | ounces |
spinach, frozen
chopped |
|
| 16 | ounces |
ricotta cheese
low-fat |
|
| 2 | cups |
turkey
cooked, chopped |
*
|
| 2 | cups |
spaghetti sauce
or 15 ounces |
|
| 8 | ounces |
mozzarella cheese, non-fat
|
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 867 | ml/g |
spinach, frozen
chopped |
|
| 462.4 | ml/g |
ricotta cheese
low-fat |
|
| 473 | ml |
turkey
cooked, chopped |
*
|
| 473 | ml |
spaghetti sauce
or 15 ounces |
|
| 231.2 | ml/g |
mozzarella cheese, non-fat
|
*
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Thaw the spinach and squeeze out any liquid.
Put about ⅓ of the spinach in the bottom of a lightly oiled casserole.
Spread half of the ricotta over the spinach.
Sprinkle on half of the turkey.
Spoon on half of the spaghetti sauce.
Top with half of the mozzarella slices.
Repeat the layering process - ⅓ spinach, rest of ricotta, turkey, spaghetti sauce, mozzarella.
Finish with the final third of spinach.
Sprinkle on the parmesan cheese.
Bake in 350℉ (180℃) oven for 45 to 50 minutes or until browned.
