As promised, here is one of my favorite healthy lasagna recipes. This recipe makes a large portion, which is great for freezing subsequent meals. Remember, a serving size is approximately the size of your fist. I am a big eater, and I hate to be hungry. I tend to fill my plate with salad/veggies and keep with the correct serving size of my main entrée.
- 1lb ground turkey (Italian seasoned)
- ½ cup chopped onions
- ½ cup chopped celery
- 4-5 garlic cloves
- 12 oz whole grain no boil lasagna noodles
- 1 box or carton reduced fat cream cheese
- 1 package reduced fat (park skim) mozzarella cheese
- 16 oz tomato sauce
- 1 box frozen chopped spinach
- Pam cooking spray
Brown ground turkey in a non-stick skillet coated with Pam or cooking spray. Once turkey is browned, mix in onions, celery, pepper, oregano, and minced garlic. Beginning with tomato sauce layer the ingredients in the following order in the lasagna pan: noodles, turkey, spinach, shredded cheese, cream cheese and sauce. Repeat layers ending with a layer of noodles, topped with tomato sauce and shredded mozzarella cheese. Cover with aluminum foil. Bake at 350 degrees for one hour or until bubbling. Uncover and continue to cook for an additional 10-15 minutes or until top layer of cheese is slightly browned.