YOUR SOLIN GENERATED RECIPE
Lean Ground Turkey Lasagna with Creamy Ricotta and Fresh Spinach
Savor a wholesome twist on traditional lasagna featuring lean ground turkey layered with a velvety blend of part-skim ricotta and nutritious fresh spinach, nestled between tender whole wheat noodles and a light tomato sauce. This dish delivers a balanced mix of protein, flavor, and greens, perfect for a satisfying meal any time of day.
INGREDIENTS
4 oz Lean Ground Turkey
1/2 cup Part-Skim Ricotta Cheese
1 cup Fresh Spinach
1 sheet Whole Wheat Lasagna Noodle
1/2 cup Tomato Sauce
1/4 medium Onion
1 clove Garlic
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 375°F.
Heat the olive oil in a non-stick skillet over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.
Add the lean ground turkey to the skillet and cook until it’s browned and fully cooked. Drain any excess fat if necessary.
Stir in the tomato sauce with the cooked turkey and let it simmer for about 5 minutes to allow the flavors to meld.
In a separate bowl, gently mix the part-skim ricotta cheese with the fresh spinach. If desired, season lightly with salt and pepper.
To assemble the lasagna, place the whole wheat lasagna noodle on a lightly greased baking dish, spread a layer of the turkey tomato mixture over it, and dollop the ricotta-spinach mixture on top.
Repeat layering if you have additional noodles or simply finish with a final layer of ricotta-spinach mixture.
Bake in the preheated oven for 15-20 minutes until the dish is heated through and the flavors have blended.
Remove from the oven, allow it to cool for a few minutes, then serve warm.