LIGHTER LASAGNA
A lighter version of a classic. If you want to use regular lasagna noodles and boil them first, omit the vegetable juice.
Provided by ZOO66
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
- Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
- Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
- Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 263.2 calories, Carbohydrate 24 g, Cholesterol 73.9 mg, Fat 9.2 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 3.6 g, Sodium 663.1 mg, Sugar 6.4 g
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Odongo Samuel
[email protected]I've made this lasagna several times now and it's always a hit! It's a great recipe to have on hand for busy weeknights.
Precious Ozioma
[email protected]This recipe was a disappointment. The lasagna was bland and the noodles were mushy.
Mizan Rahoman
[email protected]This lasagna was easy to make and it tasted amazing! I'll definitely be making it again.
Star Rambo Gaming
[email protected]I added some mushrooms and bell peppers to this lasagna, and it was delicious! It's a great way to sneak some extra vegetables into your meal.
Rick Griffin
[email protected]I'm not a big fan of ricotta cheese, so I substituted cottage cheese instead. It turned out great!
Musa Farooq
[email protected]This lasagna was a little too rich for my taste. I think I'll try a different recipe next time.
Ibrahim Daramy
[email protected]I'm always looking for new and healthy recipes, and this lasagna fit the bill perfectly. It was light and flavorful, and I felt good about eating it.
Idorenyin udoudoakpan
[email protected]I'm a vegetarian, so I was looking for a lasagna recipe that didn't have any meat. This recipe was perfect! It was delicious and filling.
mobile boothus
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini and spinach that I needed to use up, and this was the perfect recipe.
Marina Pierson
[email protected]I'm not sure what I did wrong, but my lasagna turned out dry and crumbly. I think I might have overcooked the noodles.
Sumat raj Giri
[email protected]This lasagna was a little too bland for my taste. I think I'll add some extra garlic and Italian seasoning next time.
Bisma Khalid
[email protected]I'm not a big fan of zucchini, but I actually really enjoyed it in this lasagna. It added a nice texture and flavor.
Xiomara ortiz
[email protected]This recipe was easy to follow and the lasagna turned out great! I've made it twice now and it's always a hit.
Fruit Bat
[email protected]I made this lasagna last night and it was amazing! The flavors were perfect and the cheese was gooey and delicious. My husband and kids loved it too.
Avianah Jenkins
[email protected]This lasagna was a hit with my family! The lighter version was still delicious and satisfying, and it was great to have a healthier option. The zucchini and spinach added a nice touch of freshness.