Terrific Turkey Lasagna

June 28 00:00 2010 Print This Article
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Based on a book published in 14th century England during the reign of Richard II, British researchers have declared that the dish known as lasagna is not Italian at all. The text describes a dish known as loseyns pronounced lasan which consisted of layering pasta, cheese and meat.

Although the origin of lasagna may be a good-natured dispute between the British and the Italians, the taste and nutritional value of this wonderful dish is not. This week's recipe features the lean goodness of turkey and the vitamin and antioxidant rich vegetables spinach and tomatoes. Tomatoes are the base for marinara sauce but you can enhance the nutritional value of the sauce by substituting about 1/3 of it with pureed cooked carrots and sweet potatoes.

Add in the creamy consistency of mozzarella cheese and the unique flavor of ricotta and the result is delicious. Ricotta, which is not actually a cheese, but a creamy curd, is literally cooked twice, thus the name ricotta or re-cooked.

Easy to prepare, this classic provides generous amounts of taste, consistency and nutrition in one dish. Prepare some extra because it makes great leftovers.

Turkey Lasagna

Yield: Makes 8 servings

Ingredients

  • 6 whole-wheat lasagna noodles (or use no boil noodles)
  • 1 1/2 lb. ground turkey breast
  • 1 medium onion, diced or chopped into medium pieces
  • 1 tsp. dried oregano
  • 15 ounces low-fat ricotta cheese
  • 1 large egg, beaten
  • 1 10-ounce package frozen spinach, cooked per package directions, well drained
  • 3 cups low-sodium marinara sauce
  • 1 cup part-skim milk mozzarella cheese, shredded

Directions

  1. Preheat oven to 375 degrees.
  2. Cook lasagna noodles according to package directions. Set aside on cloth towel.
  3. In large skillet over medium heat, cook turkey and onion until meat is brown and no longer pink inside and onion is soft. Stir in oregano.
  4. In medium bowl, mix together ricotta, egg and spinach.
  5. Place 1 cup sauce in the bottom of 13 x 9-inch baking dish and spread to cover the bottom. Layer with 3 lasagna noodles, half the ricotta cheese mixture and half the turkey mixture. Repeat layering starting with sauce, then cheese then turkey mixture. Top with mozzarella.
  6. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for additional 10-15 minutes or until bubbling and top is golden brown. Let stand for 10 minutes before serving.

Nutritional Information Per Serving:
290 calories
8 g total fat
3.5 g saturated fat
22 g carbohydrate
34 g protein
3 g dietary fiber
280 mg sodium


Source: AICR

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