YOUR SOLIN GENERATED RECIPE
High-Protein Lean Turkey Lasagna with Spinach and Ricotta
Enjoy a lighter twist on the classic lasagna that combines lean ground turkey with nutrient-packed spinach and creamy ricotta in between tender whole wheat lasagna noodles, all brought together with a rich tomato sauce and aromatic herbs. This dish provides a delightful balance of flavors and textures while meeting your protein and calorie targets.
INGREDIENTS
4 ounces Lean Ground Turkey
1/4 cup Part-Skim Ricotta Cheese
1 cup Fresh Spinach
1/2 cup Whole Wheat Lasagna Noodles (cooked)
1/4 cup Tomato Sauce
1 clove Garlic
1 tsp Dried Italian Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat lasagna noodles according to package instructions until al dente, then drain and set aside.
In a skillet, sauté minced garlic in a small amount of water or olive oil spray until fragrant. Add the lean ground turkey, season lightly with salt, pepper, and dried Italian herbs, and cook until browned and fully cooked.
Once the turkey is cooked, stir in the tomato sauce and allow it to simmer for a couple of minutes. Adjust seasoning as needed.
In a separate bowl, combine the ricotta cheese with fresh spinach. Lightly mix to distribute the spinach evenly into the ricotta.
In a small baking dish, layer half of the cooked lasagna noodles, then spread the turkey sauce evenly on top. Next, layer the ricotta and spinach mixture over the sauce.
If desired, add a final layer of noodles on top and finish with a light drizzle of remaining tomato sauce. Season with extra herbs, salt, and pepper.
Bake in the preheated oven for 15-20 minutes until the dish is heated through and the flavors meld together.
Allow the lasagna to cool for a few minutes before serving.