Description
A lighter, healthier twist on classic lasagna, spiced up with Calabrian chili oil for a delicious kick. This recipe uses lean ingredients without sacrificing flavor.
Ingredients
- 9 lasagna noodles (whole wheat or gluten-free)
- 1 lb lean ground turkey or chicken
- 1 jar (24 oz) marinara sauce (low-sodium)
- 15 oz part-skim ricotta cheese
- 1 egg
- 2 cups fresh spinach, chopped
- 1 cup shredded part-skim mozzarella
- 2 tbsp Calabrian chili oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain.
- Brown ground turkey in a skillet over medium heat, seasoning with garlic powder, oregano, salt, and pepper.
- Mix ricotta, egg, spinach, and 1 tbsp chili oil in a bowl.
- Layer 1/3 marinara sauce, 3 noodles, 1/2 ricotta mixture, and 1/2 turkey in a 9×13 baking dish. Repeat layers.
- Top with remaining noodles, sauce, and mozzarella. Drizzle with remaining chili oil.
- Cover with foil and bake for 25 minutes. Uncover and bake for 10 more minutes or until bubbly.
- Let rest for 5 minutes before serving.
Notes
- For extra heat, add more chili oil to taste.
- Swap turkey for lentils or mushrooms for a vegetarian version.
- Freeze leftovers up to 3 months.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American