This easy Turkey Lasagna Recipe is really simple to make and it tastes great!
Without sacrificing the fabulous ricotta cheese (I used a delicious fat free ricotta from Trader Joe’s) and mozzarella cheese (a reduced fat shredded mozzarella), and also by making a few healthier substitutions, you get a very nicely sized piece of lasagna that tastes fantastic, but is a lot better for you.
By using prepared marinara sauce in a jar I was able to shave some time and effort off the preparation, which I always appreciate.
The addition of the spinach and mushroom and the lean ground turkey, give this healthy turkey lasagna recipe a lot of fiber and protein. I used oven ready organic whole wheat lasagna noodles that I found at Whole Foods, and they were amazing!
So good for you, and truly tasted just as good as traditional lasagna noodles. This low calorie turkey lasagna recipe is a healthy dinner that the whole family will enjoy.
An easy homemade Turkey Lasagna Recipe that is the perfect idea for a healthy Italian food dinner. Warm, rich, decadent comfort food at it's finest, this hearty lasagna is sure to satisfy.
- 11 oz Whole Wheat Lasagna Noodles (No-Boil, Oven Ready)
- 1 lb ground turkey breast
- 1 ¾ cups fat free Ricotta cheese
- 1 5-8 oz bag fresh spinach leaves
- 1 10 oz package baby Portabello mushrooms (sliced)
- 1 cup low fat mozzarella cheese (shredded)
- 2 28 oz jars prepared marina sauce (about 6 cups)
- 5 cloves garlic (minced)
- 1/4 cup fresh basil (finely chopped)
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp pepper
Preheat oven to 400 degrees.
Generously spray a large, non-stick skillet with non-fat cooking spray.
Saute 3 cloves of garlic until softened, about 3-4 minutes.
Add in ground turkey breast, oregano, and ½ the salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.
Add in mushrooms and cook until mushrooms begin to soften, about 3-5 minutes. Then add in spinach and cook until spinach lightly wilts, about 2-4 minutes.
Then pour in both jars of marinara sauce, turn heat to low. Let simmer about 10 minutes, just until sauce is well-heated.
Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil, and the rest of the salt & pepper.
With a large, 11 x 15 lasagna dish, begin layering your lasagna. Start with a layer of sauce, then noodles (I used about 6), then ricotta mixture.
Continue layering until all sauce, noodles and ricotta are finished.
Top with mozzarella cheese and aluminum foil.
Bake until mozzarella becomes bubbly, about 30-40 minutes.
Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.
Let cool for 10 minutes before serving.
Entire recipe makes 12 servings
Serving size is 1/12 of lasagna pan
Each serving = 6 Points*
*based only on ingredients that have an SP Freestyle value