Recipe: Joy’s Turkey Lasagna
Tena’s original lasagna recipe was loaded with calories, fat, and saturated fat due to the addition of three types of high fat cheese and ground beef. I’ve lightened it up by adding tons of veggies, swapping high fat ground beef for lean ground turkey, and switching to reduced-fat (part-skim) cheeses.
• 1/2 lb 93% lean ground turkey
• 1 large zucchini, diced
• 1 cup chopped mushrooms
• 1 medium onion, diced
• 1 jar (26 oz) marinara sauce
• 15 oz part-skim ricotta cheese
• 2 egg whites
• 1/2 tsp black pepper
• 4 cups (16 oz) shredded part-skim mozzarella cheese
• 8 oz box oven ready (no boil) lasagna noodles
Preheat oven to 375. In large skillet over medium heat, sauté turkey breast until cooked through (drain fat as necessary). Add chopped veggies and sauté for an additional 5-7 minutes until veggies are tender and onions are translucent. Add 1 jar (26 oz) of marinara sauce and heat until warmed through.
Meanwhile, thoroughly mix ricotta cheese with 2 egg whites and black pepper.
Spray a 13x9x2” baking dish with non-stick spray. Spread thin layer of sauce on bottom of pan (to help prevent sticking). Layer 3 lasagna noodles, ¼ of the sauce mixture, 1/3 of the ricotta mixture, and 1 cup mozzarella cheese. Repeat twice. For the final layer, add 3 remaining lasagna noodles. Cover noodles completely with remaining ¼ sauce mixture, and sprinkle with remaining 1 cup mozzarella cheese. Bake covered with foil for 30 minutes, then remove foil and bake for additional 15 minutes or until hot and bubbly.
Let stand 10 minutes before serving.
300 calories, 16 grams total fat, 7 grams saturated fat, 21 grams protein, 3 grams fiber
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