Lasagna Ww
Indulge in the hearty, wholesome goodness of **Lasagna Ww**, a delicious twist on the classic comfort food that’s lighter yet packed with flavor. Made with tender whole wheat lasagna noodles, lean ground turkey, and a creamy blend of low-fat ricotta and part-skim mozzarella cheese, this recipe offers a healthier take without sacrificing taste. The rich, homemade meat sauce, prepared with no-salt-added crushed tomatoes, aromatic herbs, and a touch of fresh garlic, perfectly complements the nutrient-rich layers of chopped spinach. Ready in just over an hour, this dish is an easy-to-make crowd-pleaser, perfect for family dinners or meal prep. Whether you’re looking for a high-protein, nutrient-dense meal or simply craving comfort food, this lasagna is the satisfying solution you need. Serve warm and savor every bite!
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Recipe Information
Ingredients
- 12 pieces Whole wheat lasagna noodles
- 1 pound Ground turkey (93% lean)
- 1.5 cups Low-fat ricotta cheese
- 2 cups Shredded part-skim mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 28 ounces Crushed tomatoes (no-salt added)
- 6 ounces Tomato paste
- 1 medium Onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 2 teaspoons Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 cups Fresh spinach (chopped)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the whole wheat lasagna noodles according to package instructions. Drain and lay flat on a clean surface to prevent sticking.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
Add the ground turkey to the skillet and cook until browned, breaking up the meat with a wooden spoon, about 6-8 minutes.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Simmer the sauce for 10 minutes, stirring occasionally.
In a medium mixing bowl, combine the low-fat ricotta cheese, 1.5 cups of the shredded mozzarella cheese, grated Parmesan cheese, and chopped spinach. Mix well.
Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles side by side over the sauce. Layer with 1/3 of the ricotta mixture, followed by 1/3 of the meat sauce.
Repeat the layers twice more, ending with a final layer of meat sauce. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the cheese is melted and bubbling.
Let the lasagna cool for 10 minutes before slicing into squares and serving.
Nutrition Facts
Calories |
5052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 5559 mg | 242% | |
| Total Carbohydrate | 602.4 g | 219% | |
| Dietary Fiber | 96.2 g | 344% | |
| Total Sugars | 82.3 g | ||
| Protein | 333.2 g | 666% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3760 mg | 289% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 7521 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
