This easy and cheesy lasagna is a healthy update with whole wheat noodles, ground turkey, and lots of fresh spinach if desired!
Ingredients
14lasagna noodlesskinny swap whole wheat
1tbspolive oil
1smallonionchopped
1lblean ground turkey
3clovesgarlicminced
28ozcan crushed tomatoes
6oztomato paste
1TbspItalian seasoning
1/2tspsalt
1/2tspblack pepper
1/4tspred pepper flakes
1Tbspsugarskinny swap stevia
2bay leaves
10ozfrozen spinachthawed and drained
15ozricotta cheeseskinny swap reduced fat or part skim
2 1/2cupsshredded mozzarellaskinny swap part-skim or reduced fat mozzarella cheese
1/2cupParmesan
1eggbeaten
2Tbspfresh parsleychopped
Instructions
Preheat oven to 350 degrees F. Lightly spray a 9x13 baking dish with nonstick spray and set aside.
In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Drain and set aside. (I like to separate and lay them flat on damp paper towels or a sheet of parchment paper)
Heat olive oil in a large skillet over medium high heat. Add the garlic and onion. Cook, stirring occasionally until tender, about 1-2 minutes.
Stir in ground turkey and cook until turkey has browned, about 3-5 minutes, making sure to break up the turkey with a wooden spoon; drain excess fat.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, red pepper flakes, and sugar until well combined. Add the bay leaves and bring to a simmer until thickened, about 8-10 minutes. Remove the bay leaves.
In a medium bowl, combine ricotta, spinach, Parmesan and egg. Stir and set aside.
Spread 1 cup of the tomato mixture onto the bottom of a 9×13 baking dish; top with 4-5 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles 4-5 noodles, tomato mixture and remaining 1/2 cup mozzarella cheese.
Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until the top starts to brown.
Let cool for 15 minutes before serving. Garnish with parsley, if desired.