Turkey Spinach Lasagna
Who doesn’t love a good lasagna? But between the red meat, rich sauce and fattening cheese, it can do a number on your digestive system, so just changing a few items, you can reduce the fat content, sodium and calories and still make it taste good. I even added a heart-healthy vegetable!
- 1 lb. ground turkey
- 1 small onion diced
- 5 cloves garlic, chopped
- ¼ cup dried Italian seasoning
- 16 oz. box lasagna noodles (or wheat)
- 6 oz. bag spinach (fresh)
- 2 cups reduced fat mozzarella (shredded)
- 1 cup reduced fat cheddar (shredded)
- 24 oz. spaghetti sauce
- A pinch of salt and pepper (to taste)
Cook lasagna noodles according to package directions. Set aside.
In a deep skillet, add the chopped garlic, diced onion and ground turkey. Cook until well done.
Add Italian seasoning and spaghetti sauce, cover and let simmer on medium low for about 10 min. Add salt and pepper to taste.
Meanwhile, mix your shredded cheddar and mozzarella together. Wash spinach if needed.
Turn off heat from your meat sauce.
In a 13x9 rectangle pan, start layering your ingredients: meat sauce (on bottom), cheese, spinach (as much as desired) and pasta.
Make sure pasta is on top and cover with remaining cheese.
Bake in oven at 375° for 30 minutes.