Easy Healthy Lasagna

Debby Maugans

Easy Healthy Lasagna

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    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


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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.

    nutritional information

    3.93 g
    4.06 g
    47.97 mcg
    Saturated Fat:
    1.68 g
    363.59 mg
    31.89 g
    26.81 g
    2.87 mg
    511.57 mg
    Monounsaturated Fat:
    0.7 g
    Polyunsaturated Fat:
    0.44 g
    Calories from Fat:
    14 %
    2 starches, 1/2 vegetable, 3 lean meats
    28.64 g
    Carbohydrate Servings:
    321.49 mg
    Added Sugars:
    6.2 g
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