NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

1.5 sheets whole wheat lasagna noodles

0.25 cup part-skim ricotta cheese

0.75 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup tomato puree

1 cup fresh baby spinach

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 and lightly grease a small individual-sized baking dish.

• 2

  In a non-stick skillet over medium heat, brown the ground turkey until fully cooked and no longer pink.

• 3

  Stir the tomato puree, dried oregano, garlic powder, sea salt, and black pepper into the turkey and simmer for 5 minutes.

• 4

  Finely chop the fresh baby spinach and stir it into the part-skim ricotta cheese in a small mixing bowl.

• 5

  Boil the whole wheat lasagna noodles in a pot of water until al dente, then drain and cut into pieces that fit your baking dish.

• 6

  Spread a spoonful of the turkey sauce on the bottom of the dish, followed by a layer of noodles.

• 7

  Spread half of the ricotta-spinach mixture over the noodles, then add another layer of meat sauce.

• 8

  Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.

• 9

  Sprinkle the shredded mozzarella and grated parmesan evenly over the top.

• 10

  Bake for 20 minutes until the cheese is golden, bubbly, and the edges are slightly crisp.