NUTRITION

SERVINGS

INGREDIENTS

0.75 oz brown rice lasagna noodles

4 oz 93% lean ground turkey

0.25 cup part-skim ricotta cheese

1 oz part-skim shredded mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup no-sugar-added marinara sauce

1 cup fresh baby spinach

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the brown rice lasagna noodles in boiling salted water according to package directions until al dente, then drain and set aside.

• 3

  In a non-stick skillet over medium heat, brown the ground turkey while breaking it into small crumbles.

• 4

  Season the turkey with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Add the fresh baby spinach to the skillet and sauté for 1-2 minutes until just wilted, then remove from heat.

• 6

  In a small bowl, stir the ricotta cheese with a pinch of sea salt to make it creamy.

• 7

  In a small oven-safe baking dish, spread a thin layer of marinara sauce on the bottom.

• 8

  Layer one noodle (cut to fit if necessary), followed by half of the turkey and spinach mixture, half of the ricotta, and a drizzle of marinara.

• 9

  Repeat the layers with the remaining noodle, turkey mixture, ricotta, and marinara.

• 10

  Top the final layer with shredded mozzarella and grated parmesan cheese.

• 11

  Bake for 20-25 minutes until the cheese is bubbly and slightly golden on top.

• 12

  Let the lasagna rest for 5 minutes before serving to allow the layers to set.