Thursday, February 28, 2008


I thought I'd share a recipe for Lean Lasagna with you this week. With all of the cold temps and snow we've been having, there's nothing I like more than comfort food, including lasagna. This is an excellent recipe and your family will never know that the fat and calories have been whittled down. Enjoy!

Serves 8
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 each dried basil, parsley and oregano)
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/2 cup chopped mushrooms
6 cups chopped fresh spinach (or chard)
2 cups fat-free ricotta
1/4 tsp nutmeg
1 package whole-wheat lasagna noodles (about 8 oz, or 9 noodles)
2 cups (8 oz) shredded part-skim mozzarella

Preheat oven to 375°. 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. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. 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.

310 calories per serving
6 g fat (3.5 g saturated)
31 g carbs
4 g fiber
33 g protein

Have a great day!

1 comment:

Lisa F. said...

That sounds delicious, Laurie. I am gradually replacing my pastas in the pantry with whole grain pastas, and other than having to cook them a little longer, it's hard to tell the difference. Thanks for the recipe.