Appetizing Lean Lasagna Straight forward Recipe
Homemade, no longer lower than the fashion Self does it, fills you up without filling you out, but it certainly takes an hour to accomplish. Freeze the leftovers for rapidly meals which may perchance perchance be extra healthful than many of the ones you accumulate within the freezer portion of the grocery store.
YIELD/SERVES: 8
CALORIES – 2,779.77
Ingredients:
- Vegetable-oil cooking spray
- 1/2 cup chopped onion
- 1 lb ground turkey breast
- 3 cups tomato sauce
- 3 tsp Italian seasoning (or 1 tsp every dried basil, parsley, and oregano)
- 1/4 tsp freshly ground unlit pepper
- 1/4 tsp garlic powder
- 1/2 cup chopped mushrooms
- 6 cups chopped novel spinach (or chard)
- 2 cups corpulent-free ricotta
- 1/4 tsp nutmeg
- 1 package entire-wheat lasagna noodles(about 8 oz, or 9 noodles)
- 2 cups (8 oz) shredded part-flee mozzarella
Directions:
- Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Receive away pan from warmth. In a bowl, combine spinach, ricotta, and nutmeg. Bring a gleaming pot of salted water to boil. Cook dinner pasta fixed with package instructions until al dente. Drain and rinse with frigid water. Coat a 9″ x 13″ baking pan with cooking spray. Put collectively 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Chilly no longer lower than 5 minutes sooner than lowering.
