- Calories: 220
- Protein: 18g
- Total Fat: 9g
- Saturated Fat: 4g
- Total Carbohydrate: 16g
- Dietary Fiber: 3g
- Total Sugar: 4g
- Sodium: 410mg
These lasagnas muffins are mini yet mighty. Each delicious and perfectly-portioned serving packs a healthy dose of vitamin C, beta-carotene, lutein and zeaxanthin, thanks to the spinach and zucchini. Oh, and there’s the bone-building calcium and appetite-taming protein too, courtesy of low-fat cheese and lean ground turkey. Feel free to add any other veggies to this ooey-gooey, tasty dish the next time you’re craving an Italian feast.
- Prep time
- Total Time
- 2 (10-ounce) boxes frozen chopped spinach
- 2 cups part-skim ricotta cheese
- 1 whole egg
- 1 egg white
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1.5 cups shredded part-skim mozzarella cheese
- 1.25 jars marinara sauce (approximately 30 ounces)
- 18 whole grain lasagna noodles, cooked
- 1.25 lb lean ground turkey (at least 90% lean)
- 2-3 zucchini and/or summer squash
Preheat oven to 450 degrees.
Slice zucchini (and/or summer squash) into rounds and line up on cookie sheet sprayed liberally with oil spray. Roast in oven for 16-18 minutes. Pull out and set aside.
Cook ground turkey in a skillet over medium-high heat and drain. Add half jar of tomato sauce and mix thoroughly. Set aside.
Cook and drain the spinach well, then set aside.
In a large bowl, mix together ricotta cheese, egg, egg white, ground black pepper, garlic, basil, and oregano. Add the spinach and mix thoroughly.
Decrease oven temperature to 350 degrees. Coat 3 jumbo muffin tins with oil spray (total of 18 muffin cups).
Lasagna muffin assembly:
Cut all 18 cooked lasagna noodles in half. Spoon 1 tablespoon tomato sauce on bottom of each muffin tin.
Top with 2 half noodles, criss-crossed on bottom of each muffin tin to create a basket.
Add one zucchini round, then a heaping tablespoon of turkey mixture.
On top of that, add a heaping tablespoon of spinach/ricotta mixture, plus another zucchini round and a heaping tablespoon of marinara sauce.
Lastly, sprinkle grated mozzarella cheese evenly over 18 lasagna muffins.
If you have leftover zucchini/summer squash rounds, add on top as garnish.
Cover tins loosely with tinfoil (so cheese doesn’t get stuck) and bake for 30 minutes.
Remove foil and cook for another 5-7 minutes until cheese is golden brown, hot and bubbly.