Dinner is served, and it's: Turkey Lasagna

I could eat pasta most nights of the week, and so could my husband and kids. The trick is coming up with variety and healthier versions of classic recipes. Lasagna is great because it feeds an entire family and usually leaves leftovers. Also, it's possible to create a well-balanced meal by adding vegetables, whole grains, and lean protein. My take on lasagna is a combination of multiple recipes. Here's what you'll need:


Whole Wheat lasagna noodles (approximately 6)
1 container of low-fat ricotta cheese (15 oz)
1/2 cup of Parmesan cheese
1/2 cup 2% mozzarella cheese
1/2 cup part-skim mozzarella cheese
1 egg
1 jar tomato sauce (I like Trader Joe's Roasted Garlic Marinara)
1 lb of Jenny-O Lean seasoned turkey meat
3 8oz cans stewed tomatoes
2 cups baby spinach
1 tbsp dried basil


Preheat oven to 350 degrees. Cook lasagna noodles according to package and then place in cold water (to avoid sticking). Meanwhile, in large sauce pan, cook turkey meat until completely done. Drain excess fat. Add 1 jar of tomato sauce and 1 can of stewed tomatoes to turkey. Stir and leave on simmer.


Lightly whisk egg in medium bowl and stir in ricotta cheese, Parmesan, and dried basil. Set aside. Spray 13x9 inch baking dish with cooking spray and then spread turkey sauce on bottom (about 3/4 cup). Layer 3 noodles over the sauce. Spread remaining sauce over noodles (there should be a lot), and then 2/3 cup ricotta mixture on sauce. Place spinach leaves on ricotta and then top with 1/2 cup of mozzarella cheeses (mix the 2% with the part-skim). Add 3 more noodles, and top with 2 cans of stewed tomatoes (drain some of the juice before pouring on noodles). Spoon rest of ricotta mix on top of tomatoes, and sprinkle remaining mozzarella over ricotta. Spray foil with nonstick spray, cover lasagna, and bake for 45 minutes. Remove foil and bake uncovered for another 10 minutes. Let stand for 10-15 minutes before serving.


As you can see, I don't add many layers to my lasagna. I rather have a meaty middle layer surrounded by cheese and noodles. But that's just my preference -- feel free to change it up. I cut the fat by using reduced-fat cheeses and lean meat, and added fiber with the whole wheat noodles. By throwing in spinach, there's a serving of vegetables without even really tasting it. Serve with a green salad to really balance out the meal.


Enjoy!