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!
LEAN LASAGNA
Serves 8
INGREDIENTS
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
PREPARATION
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.
THE SKINNY
310 calories per serving
6 g fat (3.5 g saturated)
31 g carbs
4 g fiber
33 g protein
Have a great day!
Laurie
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1 comment:
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.
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