Turkey Spinach Lasagna Recipe

Turkey Spinach Lasagna

Sugar Reporter note:  “I’ve cooked a lot of lasagna.  Some sinful with bechamel sauces, some dry, some greasy from ground beef.  This is perfect.  It’s completely satisfying.  The turkey gives it staying power, and the combination of the spinach and ricotta cheese(which i substituted for the cottage cheese) gave it richness.  I also substituted oven ready white noodles for the pre-boil whole grain noodles to get dinner on the table in a hurry. (Oven ready was not available at my store in whole grain.) And since i had fresh basil growing in our garden, i used that instead of dried basil.  You won’t miss the salt one bit…we couldn’t even tell.”

  • vegetable oil spray
  • 1/2 cup chopped onion
  • 8 ounces fresh mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • 3 cups no salt added tomato sauce
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • pepper to taste
  • 10 ounce pkg frozen spinach (thawed)
  • 2 cups low fat 2% cottage cheese
  • dash nutmeg
  • 8 ounce pkg lasagna noodles (whole grain)
  • 8 ounce part skim mozzarella cheese

Preheat oven to 375 degrees F.  Lightly spray 13x9x2 inch baking dish with vegetable spray.  Cook noodles using package directions (no salt/oil).  Meanwhile, combine turkey, mushrooms, onion and garlic in large nonstick skillet over medium/high heat.  Saute turkey 8-10 minutes until not pink.  Cover skillet and cook on low heat 3-4 minutes.  Uncover and cook over high heat until juices evaporate: 2-3 minutes.  Stir in tomato sauce, basil, oregano, pepper.  Reduce heat to low and heat through, 5-6 minutes.  In large bowl, combine spinach, cottage cheese, and nutmeg.  Arrange 1/3 of cooked noodles in baking dish; add 1/2 of spinach mixture, 1/3 turkey mixture and mozzarella.  Cover dish with aluminum foil.  Bake:  35-40 minutes or until casserole is thoroughly heated and mozzarella has melted.  Makes 9 servings.

*published in Guidelines for Following A Mediterranean Diet Patient Education Booklet at Mayo Clinic  (Source:  AHA Cookbook 6th Edition 1998 pg 232)*

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