RecipeHoliday Lasagna

Nutrition Facts
Amount per Serving
  • 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

Experience the flavors of Italy without leaving your home! This recipe offers layers upon layers of hearty, saucy, meaty, cheesy goodness, plus it’s filled with nutrient-packed perks. Serving up loads of protein, fiber, antioxidants and bone-strengthening calcium, this superfood lasagna is a mouthwatering marvel. Even better, there is no noodle-boiling required, thanks to a time-saving trick I learned from my mama. And after baking this creamy dish to golden perfection, you can decorate the top and give it a fun holiday spin by adding sliced cherry tomatoes in the shape of a snowman or any other festive design.

  • Prep time
  • Total Time
This recipe makes 12 servings
  • • 1 pound ground turkey, 93% lean
  • • 1 jar (24 ounces) preferred tomato or marinara sauce
  • • 2 cups part-skim ricotta cheese
  • • 1 egg
  • •1 egg white
  • • 1 teaspoon garlic powder (or 4 cloves garlic, minced)
  • • 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 water
  • • 9 whole-grain lasagna noodles, uncooked
  • • 1½ cups shredded part-skim mozzarella cheese

Cook the turkey in a medium nonstick pan coated with nonstick oil spray over medium heat until there is no pink remaining. Make sure to crumble the turkey as it’s cooking with rubber spatula or wooden spoon. Drain off fat.

Add marinara sauce and ½ cup water to the pan with the cooked turkey. Mix thoroughly, cover and shut off heat, then set aside.

Preheat the oven to 350°. Coat a 9-inch x 13–inch baking dish with nonstick oil spray.

In a large bowl, mix together the ricotta cheese, egg, egg white, pepper, garlic powder, basil, and oregano. Add the drained spinach and mix again thoroughly.

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 bake uncovered for 30 more minutes. Let cool for 10 to 15 minutes, then start to build your snowman! Slice tomatoes of 3 different sizes, and build the body. Add pitted and sliced olives for eyes and buttons, and a cut carrot for the nose. You can be as creative and festive as you’d like. For instance, use baby spinach leaves to create a Christmas tree and decorate with star-shaped bell peppers and sliced cherry tomatoes as ornaments. Or create a Chanukah Menorah using the same produce pieces. Serve and enjoy!

Try my Penne alla Vodka.

Nutrition information courtesy of Genesis® R&D