Clean Eating Lasagna

Posted on July 19, 2010. Filed under: caloric intake, calories, carbs, eating clean, eating healthy, losing weight, low carb |


1 tsp. extra-virgin olive oil

1 small onion, finely chopped

1 clove garlic, minced

1 lb ground turkey breast

3/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1 28-oz can whole tomatoes in juice

1 tsp salt

8 sheets dried high-protein or whole-wheat lasagna

1 10-oz box frozen chopped spinach, thawed

1 15-oz container non-fat ricotta cheese

1 egg

3/4 cup shredded reduced-fat mozzarella cheese


  1. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.
  2. Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.
  3. Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.
  4. Spread 1 cup of cooked tomato sauce into bottom of a 9″ x 10″ casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella.
  5. Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.

Nutrition Facts:

(serves 8 )

Calories: 234

Total Fat: 3 g

Sat. Fat: 0 g

Carbs: 27 g

Fiber: 5 g

Sugars: 7 g

Protein: 28 g

Sodium: 508 mg

Cholesterol: 76 mg


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