Description
A delicious and healthy lasagna made with whole wheat or gluten-free noodles, packed with vegetables and lean protein.
Ingredients
Scale
- 9 lasagna noodles (whole wheat or gluten-free)
- 1 cup ricotta cheese
- 2 cups diced fire-roasted tomatoes
- 2 cups fresh baby spinach
- 1 cup mushrooms, diced
- 1 lb ground turkey or chicken
- 2 cups shredded low-moisture mozzarella cheese
- ½ cup freshly grated parmesan cheese
- 2 tsp Italian seasoning
- 1 tbsp extra virgin olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add mushrooms and spinach; sauté until mushrooms are golden and spinach wilts (about 5 minutes).
- Push veggies aside, add ground turkey or chicken, and cook until browned (7-10 minutes).
- Stir in diced tomatoes and Italian seasoning; simmer for about 10 minutes.
- In a baking dish, layer sauce, noodles, ricotta dollops, mozzarella, repeating layers. Finish with noodles topped with remaining sauce and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
Notes
- This lasagna can be made ahead of time and stored in the refrigerator before baking.
- Feel free to substitute the ground turkey or chicken with your preferred protein or plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg