Dinner Time: Healthy Lasagna

We keep our dinners, and house, as low-carb as possible. So I very rarely cook pasta at home, and when I do, I try to make sure that the veggies and proteins in the dish outweigh the carbs.

I found this recipe in my Self magazine and it couldn't have been easier to whip up - plus, it's jam packed with the good stuff so you can indulge without feeling guilty.

The Goods

1 lb ground turkey
1 cup sliced cremini mushrooms

1 cup lowfat ricotta
1 package  lasagna noodles
1 jar of marinara sauce
1/2 cup part-skim fresh mozzarella
2 cups thawed frozen spinach
1/3 cup grated Parmesan
1/2 cup minced white onion
2 tablespoons diced garlic
4 tablespoons parsley
1 tablespoon salt
1  teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper

Directions:

1. Preheat oven 375°. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned

 

 

2.  Transfer to a bowl and stir in ricotta. Holler in assistance if needed.

3. Cook noodles as directed on package; drain and rinse with cold water. 

 

4. Then, assemble --- In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella

 

4. Before last layer, scatter spinach. Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.