Turkey: Turkey Lasagna Florentine
Source of Recipe
Dee Nusser
List of Ingredients
1 package rice lasagna noodles
1 jar fat free low sodium marinara sauce
1/4 cup white wine or-low salt chicken broth
1 lb ground turkey breast or extra-lean ground beef
1 bell pepper chopped (any color)
1 medium onion chopped
1 cup sliced mushrooms
2 cups cooked spinach fresh, NSA canned or frozen
1 tbsp garlic powder
1 tsp black pepper
1 tbsp NSA italian seasoning
1/2 tsp red pepper flakes Recipe
Preheat oven to 350°. Steam fresh spinach or defrost if it's frozen. Set aside. Place all vegetables EXCEPT spinach into large non-stick frying pan. Sprinkle with garlic powder, pepper, Italian seasoning and red pepper flakes. Cook for about 4 minutes until becoming soft.
Remove cooked vegetables from pan, set aside. In the same pan, add white wine or chicken broth and heat. While heating, scrape the bottom of the pan to deglaze. Add the ground meat or turkey. Cook until browned.
While meat is cooking, spoon some of the marinara sauce into a 9"X13" glass pan. Spread around evenly. Layer uncooked lasagna noodles on top of sauce. After meat is cooked, drain if necessary and return vegetables to pan. Stir to combine.
Layer meat and vegetable mixture on top of lasagna noodles, spinach, and marinara sauce on top. Continue layering sauce, noodles, meat mixture and spinach until you have used all the ingredients, ending with marinara sauce so that dry noodles are covered.
Cover with tin foil. Place in oven and cook at 350° for about 1 hour. Let stand for 10 minutes before cutting.
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
Evening Snack
This Recipe Contains: Protein B, Carbohydrate B
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