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Core Knowledge

Recipes

Turkey and Spinach Lasagna

Debbie Martell December 23, 2008

Cook Time: 1 hour

Serves: 8

Calories: 440

Protein: 38g

Total Fat: 15g
Saturated Fat: 6g
Carbohydrates: 41g
Dietary Fiber: 8g

Ingredients

28 oz tomato puree
28 oz diced tomatoes
1/2 onion
1 tsp extra virgin olive oil
6 cloves garlic
2 tbsp tomato paste
1 tsp red pepper flakes
1 1/4 lbs lean ground turkey
1 cup low-sodium chicken broth
1 bay leaf
1 cup basil
3/4 cup pine nuts
15 oz fat-free ricotta cheese
1 lb reduced-fat mozzarella cheese
1 oz Parmesan cheese
1 egg white
1/2 tsp salt
1/2 tsp pepper
12 no-boil lasagna noodles
1 package spinach leaves (10 oz)

Preparation

In a large skillet, saute 10 ounces of spinach leaves over medium-high heat. Season with salt and pepper to taste.
Lay spinach on a plate and place in the refrigerator to cool.
In a large bowl, combine 15 ounces of fat-free ricotta cheese, 10 ounces of shredded mozzarella, 1 ounce of Parmesan cheese, 1 cup of sliced basil, 1 egg white, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the spinach (after moisture has been squeezed out). Set aside.
In a large pasta pot, heat to medium and add 1/2 an onion (diced), 1 teaspoon of extra virgin olive oil, and 1 1/4 pounds of lean ground turkey.
Cook turkey through.
Add 6 cloves of garlic (diced), 1 teaspoon of red pepper flakes, and 2 tablespoons of tomato paste.
Add 28 ounces of tomato puree, 28 ounces of diced tomatoes, 1 cup of low-sodium chicken broth, and 1 bay leaf.
Bring sauce to a simmer, and then reduce heat to low and stir occasionally.
When sauce has thickened for about an hour, remove bay leaf and stir in 1 cup of basil. Add salt and pepper if needed.
Preheat oven to 400 degrees.
Spray a 13 x 9-inch baking dish with cooking spray.
Spread a generous layer of the sauce on the bottom of the pan.
Place 3 lasagna noodles on top of the sauce, spaced evenly.
Split the filling into thirds and spread one third on top of the noodles and sauce.
Repeat layers until ending with 3 more noodles and a layer of sauce.
Cover pan with foil.
Put lasagna in the oven for 35-40 minutes, then remove foil from pan.
Sprinkle with remaining shredded mozzarella.
Place back in oven and bake until the cheese melts and browns around the edges.