Ingredients for Noodle Free Lasagna
- 1 lb ground turkey
- 8 oz sliced cremini mushrooms
- 15 oz low-fat cottage cheese
- 2 tbsp dried onion flakes
- 24 oz tomato sauce
- 10 oz fresh spinach
- 2 cups shredded mozzarella cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp Italian seasoning
- 1 tbsp fresh parsley, chopped (for garnish, optional)
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
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How to Make Noodle Free Lasagna
- Preheat oven to 425°F (220°C).
- In a large skillet, brown 1 lb ground turkey over medium-high heat. Drain excess grease.
- Add 2 tbsp onion flakes, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute, stirring constantly.
- Stir in 24 oz tomato sauce and 8 oz sliced cremini mushrooms. Bring to a simmer and cook for 10 minutes, or until the mushrooms are tender.
- While the sauce simmers, thoroughly wash and squeeze dry 10 oz of fresh spinach. In a medium bowl, combine the spinach with 15 oz of low-fat cottage cheese.
- In a 9x13 inch baking dish, layer half of the meat sauce, half of the spinach-cottage cheese mixture, and half of the mozzarella cheese.
- Repeat layers: remaining meat sauce, remaining spinach-cottage cheese mixture, and remaining mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
- Let cool for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
6g
Fat
10g
Carbs
1g
