I try to find ways to change up recipes to make slightly healthier. This is hard to do with lasagna because it’s usually really heavy and loaded with cheese. I decided to make a few substitutions with the ingredients, lessen the cheese, add veggies, and hope for the best that it won’t drastically affect my waistline. So here it is… my semi-healthy lasagna recipe. =)
Whole Wheat Turkey Lasagna
What you need:
whole wheat lasagna pasta
ground turkey
tomato sauce
spinach
mushrooms (sliced)
shredded mozzarella cheese
minced garlic
olive oil (You can substitute for another cooking oil if you want)
seasoning (black pepper, garlic salt, poultry seasoning mix)
1. Boil water. Cook lasagna pasta for about 10 minutes. Set aside.
2. Pre-heat oven to 350.
3. Heat oil, slightly brown your garlic, then cook the ground turkey. Season with your spices. Set aside.
4. Time to assemble the lasagna. First layer on your casserole dish is the pasta. Then ground turkey and tomato sauce. Add cheese. Place the next layer of pasta. Add your spinach and mushrooms (and more cheese if you want). Place last layer of pasta. Top with either just cheese or mushroom and cheese. It’s up to you. You can add as much cheese and veggies as you want to this. Limit the ground meat to one layer though.
5. Bake in the oven for about 25 minutes, enough for your cheese to melt.
