Recipe: TFG’s Lean Lasagna

• Cooking spray (vegetable or olive oil)
• 1/2 cup chopped onion
• 1 package Jennie-O 93% lean ground turkey breast (1.25lbs)
• 3 cups tomato sauce (Hunts Basil & Oregano works best!)
• 3 tablespoons Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
• 1/4 teaspoon freshly ground black pepper
• teaspoon garlic powder
• 1 cup chopped white or button mushrooms
• 6 cups chopped fresh spinach
• 2 cups low-fat or fat-free ricotta
• 1/4 teaspoon nutmeg
• 9 whole-wheat no-cook lasagna noodles
• 2 cups shredded part-skim mozzarella

• 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. Remove pan from heat.
• In a bowl, combine spinach, ricotta, and nutmeg.
• Coat a 9″ x 13″ baking pan with cooking spray.
• Arrange 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. Cool at least 5 minutes before cutting.

Tips

• Mix and spread the ricotta mixture with your hands. It mixes better and spreads more evenly!

Just the Nutrition Facts, Ma’am
Nutrition facts calculated using the My Fitness Pal recipe builder. Information provided is approximate, not exact.

Calories: 310
Carbs: 31
Fat: 6
Fiber: 4
Protein: 33