This is a yummy and skinny lasagna recipe with spinach and mushrooms that I found on the awesome food blog Little Spice Jar, and then modified it with turkey to fit my family’s carnivorous cravings.
When I was much younger lasagna was one of my all-time favorite comfort foods, but as I got older and more calorie-conscious it sort of dropped out of my life. So when I found out that this skinny version of the beloved recipe was only 345 calories per serving while remaining low in fat, I was intrigued (and just a tad skeptical).
Low and behold this dish really delivered and my inner fat kid did an embarrassing truffle shuffle while my fiancé and I helped ourselves to seconds. We both loved the additional meaty dimension that the mushrooms added (we used brown criminis for this recipe), while the spinach thickened up the dish and left us feeling delightfully full (or as we say in our house “fat and sassy”). Adding ground turkey was my fiancé’s idea since both of us are looking to get more lean proteins into our diet, but this can easily be removed for any vegetarians out there or swapped out for another protein your family prefers.
The ooey-gooey yumminess of this casserole seriously cannot be exaggerated, and on a cold winter evening it’s the perfect thing to warm you up! This is one of the recipes that I plan on making and freezing the week before my due date so that my fiancé and I have ready-made meals after the baby arrives.
Skinny Turkey, Spinach, And Mushroom Lasagna Recipe Ingredients:
- 1 cup chopped white onion
- 1 ½ tbsp. salted butter
- 2 cups chopped mushrooms
- 1, 10 oz. package frozen spinach
- 1, 16 oz. package ground turkey
- 2 tbsp. chopped garlic
- 1 tsp. salt
- ½-1 tsp pepper
- ½ cup fresh grated parmesan cheese
- ½ cup fresh shaved pecorino Romano cheese
- 1 cup part skim mozzarella cheese
- 30 oz. fat free ricotta cheese
- 1 egg
- 1 package whole wheat lasagna noodles
- 2 tbsp. olive oil
- 1 jar marinara sauce
- Preheat the oven to 375.
- Defrost the spinach and set aside while chopping your fresh ingredients.
- Melt 1 ½ tbsp. butter in a large skillet on medium heat then add chopped onion and sauté for roughly 2 minutes. Add ground turkey and continue to sauté on a medium heat, then add the chopped garlic. Add 1 tsp. salt and pepper (change the amount of pepper to your family’s taste). Once the turkey is almost cooked through, add the chopped mushroom and sauté down.
- Stir in defrosted spinach, turn down the heat to low, and cover the pan letting the meat and veg simmer.
- Boil a large pot of water and add salt and olive oil.
- Once the water is boiling add the lasagna noodles and cook for 5 minutes (I like my noodles a little undercooked, refer to the box for the recommended cooking time if that’s what you prefer).
- Grease a cookie sheet with olive oil and remove the noodles from the boiling water. Lay cooked noodles out flat and set aside.
- While your noodles are boiling, in a large bowl stir together the ricotta cheese, egg, parmesan, and pecorino Romano cheese, then set aside.
- In a baking pan (whatever size you prefer) start with a layer of your tomato sauce, then a layer of lasagna noodles, then a layer of the turkey/mushroom/spinach mixture, then finally a layer of the ricotta cheese mixture. Repeat these steps until you’re about 1 centimeter from the top of your dish. Sprinkle the part skim mozzarella over the top to cover.
- Cover your dish with tin foil and place in oven to bake for 20 minutes.
- After 20 minutes are up, remove the foil and put the dish back in the oven for 15 more minutes. Finally, remove the dish and let it cool for at least 15 minutes before serving.
- Cut into 8 squares to serve