Tasty Thursday: Turkey Lasagna with Homemade

Tasty Thursday

 

 

I happened upon this recipe while thumbing through the latest Clean Eating magazine and bought the darn thing JUST for this recipe. It. Is. DELICIOUS.

 

I urge you to make it right now. Tonight. Just do it...soon. You will love it as much as my family and I did. I promise.

 

 

Ingredients:

1 Tbsp olive oil

1 white onion, chopped

1 large carrot, peeled and chopped

1 large celery stalk, chopped

4 cloves garlic, chopped

1/2 tsp dried oregano

2 Tbsp balsamic vinegar

2 28-oz. BPA-free cans unsalted whole tomatoes with basil (TRY: Eden Organic Whole Tomatoes with Basil)

1 Tbsp raw honey

1/2 tsp sea salt, divided

1 tsp fresh ground black pepper, divided, plus additional to taste

1 9 oz. package frozen chopped spinach

olive oil cooking spray

1 lb ground turkey

15 oz. reduced fat ricotta cheese, drained

1/3 cup loosely packed chopped fresh basil leaves

12 whole wheat lasagna noodles (no boil or boiled at home)

4 oz. reduced fat, grated Italian four cheese blend

 

Instructions:

1. In a Dutch oven or large saucepan on medium-high heat, heat oil. Add onion, carrot, and celery and cook until soft and lightly browned, 10-12 minutes. Add garlic and oregano and cook, stirring constantly, 1 minute. Add vinegar and let bubble for 10-20 seconds, scraping any browned bits in bottom of pan. Add tomatoes and stir to combine, breaking up with a spoon. Bring to a boil, then reduce heat to medium to medium-low and maintain a steady simmer. Cook for 1 hour, stirring every 10 to 15 minutes, until thickened. Stir in honey, 1/4 tsp salt and 1/4 tsp. pepper.

 

2. Using an immersion blender, blend sauce to slightly chunky puree. Boil noodles as directed on package at this time, if they are no boil noodles, skip this step.

 

3. Place spinach in fine mess strainer and press firmly to drain. Mist a large skillet with cooking spray and heat on medium-high. Add turkey and cook, breaking up with spoon until no longer pink, 6-7 minutes. Add spinach, remaining 1/4 tsp salt and 1/2 tsp pepper and cook, stirring frequently, until heated through, about 2 minutes. Transfer to a medium bowl.

 

4. In a second bowl, combine ricotta and basil. Season with additional black pepper.

 

5. Spread 1/4 cup sauce inside a 9x13-inch baking dish. Top with 4 noodles, half of ricotta, one third of cheese blend, half of turkey and one cup sauce. Repeat once more, starting with noodles and ending with sauce. Top with remaining noodles, remaining sauce, and remaining cheese blend. Cover with foil and bake for 30 minutes. Remove foil and bake until cheese is melted and sauce is bubbling, 5 to 10 minutes more. Rest for 15 minutes before serving.

 

Nutrients per serving (1/10 of lasagna):

Calories - 253, Total Fat - 9g, Sat. Fat - 4g, Monounsaturated Fat - 3g, Polyunsaturated Fat - 2g, Carbs - 30g, Fiber - 5g, Sugars - 8g, Protein - 24g, Sodium - 310mg, Cholesterol - 44mg

 

 

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