I don't think I would classify this dish as healthy nor would I classify it as unhealthy. It's certainly not something I would eat on a regular basis unless the copious amounts of cheese were scaled back. The added vegetables help make the dish a little more well-balanced. The flavor was certainly delicious and in some cases, that is all that matters!
Ingredients:
1 medium yellow onion, chopped
6 cloves of garlic, minced (we love garlic around here)
1 pound ground turkey
1 tbsp basil
1 tbsp oregano
Salt and pepper, to taste
3 cups tomato sauce (homemade or store bought)
1 egg, beaten
1 1/2 cup light ricotta cheese
1 cup parmesan cheese
1/2 cup feta cheese (or goat cheese), crumbled
2 tbsp parsley
1/2 cup frozen spinach, defrosted and drained of liquid
1 can of mushrooms
1/4 cup sun-dried tomato, chopped
350 g shredded mozzarella
12 lasagna noodles
Cooking spray
Method:
Cook lasagna noodles according to package directions.
Spray large pan with oil and saute onion and garlic together. Add seasonings. Add turkey and cook until browned then add the tomato sauce.
In a medium sized bowl, combine egg with cheese and parsley and mix well.
In a small bowl, combine spinach, mushrooms and sun-dried tomato.
In a 9x13 sized baking dish, spread 1/3 of turkey mixture on the bottom. Lay 4 lasagna noodles over top of mixture, overlapping if necessary. Sprinkle with 1/2 of the spinach mixture followed by 1/3 of the ricotta cheese mixture. Sprinkle mozzarella cheese over top, sparingly. Repeat layers, finishing with turkey on top followed by mozzarella cheese.
Cover with tinfoil and place on baking sheet to collect any drippings. Bake in preheated 400F oven for about 30 minutes. Let stand for 10 minutes before removing foil, slicing and serving.
Enjoy!!
