Turkey Spinach Lasagna
This is an amalgamation of some different cooking light recipes using what i had on hand one evening, which turned out to be even better the next day. best of all, you don't have to cook the lasagna noodles first! Feel free to adjust, such as replacing water with chicken broth, adding more ground turkey, using whole wheat noodles, etc. Also, i am a slow cook, so it may take less than 30 minutes for you to prep. (warning: 9 ww pts per 1/8 of pan because i hate most fat-free versions of cheeses)
Steps
Preheat oven to 350 degrees.
In a bowl , combine the 2 cups mozzarella , 2 cups ricotta , basil , pepper , and egg whites and set aside.
Spray non-stick skillet with oil and saute minced garlic until brown.
Add diced onion and saute until browned or translucent.
Add ground turkey and saute until browned , being careful to separate the meat into crumbled bits or they will clump into large chunks.
Add spinach and saute briefly , stirring to combine all ingredients.
Add spaghetti sauce and water and stir.
Bring to a boil , cover , reduce heat and simmer for 10 minutes.
In a 13 x 9 nonstick baking pan , spread about 1 cup of the turkey spinach mixture over the bottom , being sure to cover all of the bottom to prevent the noddles from sticking.
Use a little more sauce if necessary.
Spread 3 lasagna noodles over the mixture , leaving a little space between each noodle for it to expand during cooking.
Top noodles with 1-1 / 2 cups turkey spinach mixture , covering all of the dry .
Ingredients
cooking spray, ground turkey, onion, minced garlic cloves, frozen chopped spinach, fat free spaghetti sauce, water, part-skim mozzarella cheese, part-skim ricotta cheese, pecorino romano cheese, egg white, fresh basil, black pepper, dry lasagna noodles