Easy Healthy Lasagna

Debby Maugans

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Ingredients

1 pound lean ground turkey		1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup packaged chopped onion		1/4 teaspoon salt
2 cups packaged diced butternut squash		1/2 teaspoon freshly ground pepper
1 cup plus 3 tablespoons fat-free tomato-basil pasta sauce		9 no-boil lasagna noodles
1 (15-ounce) carton fat-free ricotta cheese		1 1/2 cups shredded part-skim mozzarella cheese
1 egg white

Total:

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1
Preheat oven to 350 degrees F. Cook turkey, onion, and butternut squash in a large heavy skillet until meat loses its pink color, stirring to crumble meat. (Butternut squash will be crisp-tender.) Drain in a colander. Return to skillet and stir in pasta sauce. Set aside.
2
Place ricotta cheese, egg white, spinach, salt, and pepper in a bowl; mix well.
3
Using a slotted spoon, spread a thin layer of sauce (about 3 tablespoons) in bottom of a 9-inch square baking dish or pan. Arrange 3 noodles over sauce, cutting to fit; spoon half of ricotta mixture on noodles, spreading gently to cover; spoon 1/2 cup of remaining sauce mixture on ricotta mixture. Sprinkle with 1/2 cup cheese. Repeat layers once. Top with remaining 3 noodles and remaining sauce mixture; sprinkle with remaining 1/2 cup cheese.
4
Cover tightly and bake 45 minutes. Uncover and bake 15 minutes. Let stand 10 minutes before cutting. Makes 5 servings.

Calories: 270		Fiber: 3.93 g
Fat: 4.06 g		Folate: 47.97 mcg
Saturated Fat: 1.68 g		Calcium: 363.59 mg
Carbohydrates: 31.89 g		Protein: 26.81 g
Iron: 2.87 mg		Sodium: 511.57 mg
Monounsaturated Fat: 0.7 g		Polyunsaturated Fat: 0.44 g
Calories from Fat: 14 %		Exchanges: 2 starches, 1/2 vegetable, 3 lean meats
Cholesterol: 28.64 g		Carbohydrate Servings: 2
Potassium: 321.49 mg		Added Sugars: 6.2 g

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