Lasagna is one of my favorite comfort foods when the weather starts to get chilly out, (even though it has been unusually warm lately!) However it is not exactly a waist-freindly food, with the average calorie count for lasagna being 540 calories and 22 grams of fat.
One summer on the beach I was reading gossip and health magazines with my cousin Ellen, as we are known to do. I came across a Turkey-Spinach Lasagna in Women’s Health Magazine. After making the recipe several times, I adapted the Women’s Health version to included more vegetables and using ground turkey breast. This now is my go to recipe when I know my work week is going to be hectic. It is a great recipe because you can prepare it ahead of time and it reheat and freezes wonderfully. I cannot tell how great it is to walk though the door after a long day and already know that a healthy, home cooked dinner is ready for you.
This recipe is it has only 276 calories and 6.5 grams of fat per serving. It also only uses 6 noodles for the whole lasagna so it keeps the carbohydrate count down. You also get about 2 servings of vegetable in each slice and still have the cheesy and tomato flavor of lasagna that you love.
My Challenge for you this week, is to make at least one meal ahead of time, so when you walk though the door, you know a healthy meal is only minutes from the table.
1/4 tsp ground black pepper
1 Tbsp minced garlic
1 Tbsp dried oregano
1 can (28 oz) crushed tomatoes
6 oven-ready lasagna noodles (half of a 12 oz box)
3 cups(3 oz) torn baby spinach leaves
1 lb lean white ground turkey meat
3/4 c up shredded part skim mozzarella cheese