Ingredients
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1 lb extra lean ground turkey
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44 ounces Hunts tomato sauce (1 large 29oz. can, 1 medium 15 oz. can)
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1 cup chopped green pepper
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1/2 cup chopped onion
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2 tablespoons oregano
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1 tablespoon chopped fresh parsley
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1 teaspoon nutmeg
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1/2 teaspoon garlic powder
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1 teaspoon sugar (used to remove acid from tomato sauce, Splenda won't work)
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2 tablespoons Splenda sugar substitute
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1 (8 ounce) box hodgson mill whole wheat lasagna noodles (or other brand)
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1 (10 ounce) box frozen chopped spinach
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8 ounces sargento shredded reduced-fat mozzarella cheese
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1/4 cup grated locatelli romano cheese
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1 cup egg substitute
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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30 ounces about 4 cups polly-o fat-free ricotta cheese
Instructions
- Brown meat in large (>3qt) saucepan, drain.
- Add pepper and onions, tomato sauce, oregano, parsley, nutmeg, garlic powder, sugar, and Splenda. Simmer for 1 hour. Meanwhile, continue with next 3 steps.
- Cook spinach according to directions, drain well and let cool a little.
- Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.).
- Combine ricotta, romano, 1.5 cups of the mozzarella, egg substitute, spinach, salt and pepper for filling.
- In a 13"x9" baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce.
- Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly.
- Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned.
- Allow to stand for about 10 minutes before cutting for easier handling.
- Obviously, you can substitute whatever brands you can find, but using the brands listed above, each piece (1/12 recipe) has about 285 calories, 5g fat, 24g carbs, and 32g protein.