YOUR SOLIN GENERATED RECIPE
High-Protein Lean Ground Turkey Lasagna Bake with Creamy Spinach
Enjoy a lighter twist on classic lasagna, featuring lean ground turkey layered with whole wheat lasagna sheets, fresh spinach, and a creamy blend of part-skim ricotta and mozzarella cheeses, all baked in a rich, low-sugar marinara sauce. The result is a satisfying, protein-packed meal perfect for any time of day, bursting with flavor and wholesome goodness.
INGREDIENTS
4 ounces Lean Ground Turkey
1/2 cup cooked Whole Wheat Lasagna Sheets
1/4 cup Part-Skim Ricotta Cheese
1 cup Fresh Spinach
1/2 cup Marinara Sauce
1/8 cup Shredded Part-Skim Mozzarella Cheese
PREPARATION
Preheat your oven to 375°F.
In a non-stick skillet over medium heat, cook the lean ground turkey until browned, breaking it up into crumbles as it cooks. Drain any excess fat if necessary.
Stir in the marinara sauce with the cooked turkey and let it simmer for 3-4 minutes to meld the flavors.
In a separate bowl, combine the part-skim ricotta with fresh spinach. You can lightly chop the spinach to help it mix evenly.
Layer a small ovenproof dish with a thin layer of the turkey marinara mixture, then add a layer of cooked whole wheat lasagna sheets. Spread some of the ricotta-spinach mixture over the pasta, then sprinkle a portion of shredded mozzarella cheese.
Repeat the layering process until all ingredients are used, finishing with a topping of turkey marinara and a light sprinkle of mozzarella on top.
Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
Allow the lasagna bake to rest for 5 minutes before serving to let the layers set.