Lower Fat Classic
Put those extra holiday leftovers to work and give new life to an old favorite with our healthy recipe, hearty lasagna. Lean turkey and low-fat cheese cut the fat and calories usually found in the traditional dish while onion, oregano, and marinara keep it fun and flavorful. Whole-wheat noodles add another layer of cancer protection with their unique antioxidants, phenols and lignans.
Makes 8 servings.
Per serving: 290 calories, 8 g total fat (3.5 g saturated fat), 22 g carbohydrate,
34 g protein, 3 g dietary fiber, 280 mg sodium.
- 6 whole-wheat lasagna noodles (or use no boil noodles)
- Canola oil cooking spray
- 1 medium onion, diced or chopped into medium pieces
- 1 1/2 lb. diced cooked turkey breast
- 1 tsp. dried oregano
- 15 ounces low-fat ricotta cheese
- 1 large egg, beaten
- 1 10-ounce package frozen spinach, cooked per package directions, well drained
- 3 cups low-sodium marinara sauce
- 1 cup part-skim milk mozzarella cheese, shredded
- Preheat oven to 375 degrees.
- Cook lasagna noodles according to package directions. Set aside on cloth towel.
- Spray large skillet with cooking oil, and over medium heat, cook onion until soft. Add turkey and cook until heated through. Stir in oregano.
- In medium bowl, mix together ricotta, egg and spinach.
- Place 1 cup sauce in the bottom of 13 x 9-inch baking dish and spread to cover the bottom. Layer with 3 lasagna noodles, half the ricotta cheese mixture and half the turkey mixture. Repeat layering starting with sauce, then cheese then turkey mixture. Top with mozzarella.
- Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for additional 10-15 minutes or until bubbling and top is golden brown. Let stand for 10 minutes before serving.
Thank you for reading,
Source: Health–E-Recipes, AICR, December 21, 2010.Issue 328.