Healthy Meals For the Fall…Turkey-Spinach Lasagna

Ingredients

Serves: 6 Prep: 15min|Cook: 45min |Total: 1hr 5min

* 1 1/4 c fat-free ricotta cheese

* 1 egg

* 1/4 tsp ground black pepper

* 1 tbsp minced garlic

* 1 tbsp dried oregano

* 1 can (28 oz) crushed tomatoes

* 6 oven-ready lasagna noodles (half of a 12 oz box)

* 3 C (3 oz) finely chopped or torn baby spinach leaves

* 1 1/2 C (8 oz) finely chopped skinless roast turkey

* 3/4 C shredded provolone cheese

Directions

1.Preheat oven to 375°F. Lightly coat a 12-by-8-inch baking dish with cooking spray.

2.In a small bowl, beat ricotta, egg, and pepper with a fork until well blended.

3.Gently stir in garlic and oregano. Spread 1/4 c tomatoes over bottom of baking dish and place 3 noodles, overlapping slightly, over sauce. Spread on half of the ricotta mixture, half the spinach, half the turkey, half the remaining tomatoes, and half the provolone. Top with the remaining noodles, ricotta mixture, spinach, turkey, tomatoes, and provolone.

4.Coat one side of a 14-inch-long piece of aluminum foil with cooking spray. Lay the foil, sprayed side down, over lasagna and loosely seal the edges. Bake for about 45 minutes or until bubbling. Let sit for 5 minutes.

Nutritional Facts per serving

CALORIES 282.5 CAL

FAT 6.5 G

SATURATED FAT 3.2 G

CHOLESTEROL 80.7 MG

SODIUM 612.7 MG

CARBOHYDRATES 27.6 G

TOTAL SUGARS 6.8 G

DIETARY FIBER 3.8 G

PROTEIN 27.6 G

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This entry was posted on Thursday, October 29th, 2009 at 6:30 am and is filed under Healthy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.