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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. In a bowl, combine the 2 cups mozzarella, 2 cups ricotta, basil, pepper, and egg whites (you can use egg substitute or a whole egg if you prefer -- I used 100% all egg whites from a carton) and set aside. | 3. Spray non-stick skillet (I use cast iron) with oil and saute minced garlic until brown. | 4. Add diced onion and saute until browned or translucent. | 5. Add ground turkey and saute until browned, being careful to separate the meat into crumbled bits or they will clump into large chunks. | 6. Add spinach and saute briefly, stirring to combine all ingredients. | 7. Add spaghetti sauce and water and stir. (I used the 1/2 cup of water I squeezed out of the spinach as part of the 1-1/2 cups, and I filled the empty jar of Whole Food Foods organic fat-free pasta sauce with the other cup of water to get every last bit of sauce out.) | 8. Bring to a boil, cover, reduce heat and simmer for 10 minutes. (Cover to retain the moisture which you will need for the unbaked noodles later.). | 9. In a 13 x 9 nonstick baking pan, spread about 1 cup of the turkey spinach mixture over the bottom, being sure to cover all of the bottom to prevent the noddles from sticking. Use a little more sauce if necessary. | 10. Spread 3 lasagna noodles over the mixture, leaving a little space between each noodle for it to expand during cooking. (If you don't, you will wind up having little "hills" along the seams, like mine.). | 11. Top noodles with 1-1/2 cups turkey spinach mixture, covering all of the dry noodles, and then top the sauce with half of the cheese mixture. | 12. Cover with noodles, and repeat until ending with a turkey sauce layer. (I wound up with 3 layers of noodles, and some extra cheese sauce, which I dotted around the edges.). | 13. Cover with foil and cook in oven for 50 minutes. (If you use no-boil, oven-ready lasagna noodles, you can probably cut out at least 15 minutes of baking time.). | 14. Take out, uncover, and sprinkle last cup of mozzarella over top. | 15. Bake for another 10 minutes (or longer if you like your cheese brown and crunchy -- in which case, feel free to shorten the covered baking time correspondingly). | 16. Remove from oven and let rest 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spray	1	cooking		-	-	-	-
turkey	6	ounces	ground	243.1	0.221	36.788000000000004	9.588
onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic clove	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
spinach	10	ounces	chopped thawed drained squeezed frozen	62.3689	11.0563	6.2369	0.8505
spaghetti sauce	26	ounces		663.39	112.334	37.2236	7.4447
water	1 1/2	cups		0.0	0.0	0.0	0.0
part mozzarella cheese	3	cups	part-skim shredded divided	-	-	-	-
part ricotta cheese	2	cups	part-skim	684.48	25.4944	56.4944	39.2336
pecorino romano cheese	1/2	cup	grated	201.7333	0.0	44.88	1.1333
egg white	1/2	cup		63.18	0.8869	13.2435	0.2066
basil	1	teaspoon	chopped	0.2032	0.0234	0.0278	0.0057
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
lasagna noodle	8	ounces		201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.