- Calories: 260
- Protein: 23 g
- Total Fat: 10 g
- Unsaturated Fat: 6 g
- Saturated Fat: 4 g
- Cholesterol: 45 mg
- Total Carbohydrate: 23 g
- Dietary Fiber: 4 g
- Total Sugar: 4 g
- Natural Sugar: 4 g
- Added Sugar: 0 g
- Sodium: 320 mg
Savor the irresistible allure of this hearty spinach lasagna! Delightfully ooey-gooey, generously meaty, cheesy, and saucy, it’s a culinary masterpiece that effortlessly balances simplicity with sophistication. Perfect for casual weeknight dinners, pot-luck gatherings and large family get-togethers, this lasagna eliminates the hassle of precooking noodles, streamlining the cooking process. And with abundant heaps of frozen spinach, every luscious bite is not only bursting with flavor but also brimming with wholesome nutrition, ensuring a satisfying meal that nourishes both body and soul.
- Prep time
- Total Time
- • 1 pound ground turkey, 93% lean
- • 1 jar (24 ounces) tomato or marinara sauce
- •2 cups part-skim ricotta cheese
- • 2 eggs
- • 1 teaspoon garlic powder
- • ½ teaspoon ground black pepper
- • ½ teaspoon dried basil
- • ½ teaspoon dried oregano
- • 2 boxes (10 ounces each) frozen, chopped spinach thawed and thoroughly drained of all water
- • 9 whole-grain lasagna noodles, uncooked
- • 1½ to 2 cups shredded part-skim mozzarella cheese
Cook the turkey in a skillet coated with nonstick oil spray over medium heat, making sure to crumble the turkey as it’s cooking with a rubber spatula or wooden spoon. Add marinara sauce and ½ cup water to the pan with the cooked turkey. Mix to combine, cover and shut off heat, then set aside.
Preheat the oven to 350°. Coat a 9- x 13-inch baking dish with nonstick oil spray.
In a large bowl, mix together the ricotta cheese, eggs, garlic powder, pepper, basil, and oregano. Add the drained spinach and mix again to combine.
Cover the bottom of the pan with a thin layer of meat sauce (about ½ cup) and place down 3 of the uncooked lasagna noodles. Top with half of the spinach-ricotta mixture and about 1 cup of the meat sauce mixture, then a layer of 3 more noodles. Top with the remaining spinach-ricotta mixture and then the remaining 3 lasagna noodles. Pour the remaining meat sauce over the top. Sprinkle on the mozzarella cheese. Pour about ½ cup of water around the edge of the pan (this will cook the noodles), and cover the pan tightly with aluminum foil.
Bake for 45 minutes. Remove the foil and continue to bake uncovered for 30 more minutes. Let cool for 10 to 15 minutes before slicing and serving.
Nutrition provided for 1 slice
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