NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey

1.5 sheets whole wheat lasagna noodles

2 tbsp part-skim ricotta cheese

0.5 oz shredded mozzarella cheese

2 tbsp egg whites

2 cups fresh spinach

0.5 cup tomato puree

1 tsp olive oil

0.25 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 whole wheat lasagna noodles in a pot of boiling water until al dente, then drain and set aside.

• 3

  In a skillet over medium heat, sauté the ground turkey in olive oil until browned and fully cooked.

• 4

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

• 5

  Add the fresh spinach to the skillet and stir until the leaves are completely wilted into the turkey.

• 6

  In a small bowl, whisk together the ricotta cheese and egg whites until the mixture is smooth and creamy.

• 7

  Spread a thin layer of tomato puree on the bottom of a small oven-safe baking dish.

• 8

  Place a piece of noodle on the bottom, then layer half of the turkey-spinach mixture and half of the ricotta mixture.

• 9

  Repeat the layers with the remaining noodle, turkey, and ricotta, then top with the remaining tomato puree and shredded mozzarella.

• 10

  Bake for 20 minutes until the sauce is bubbling and the cheese has a golden, melted finish.