Description
A healthier version of classic lasagna using fontina cheese for a rich flavor without the guilt.
Ingredients
- 12 whole wheat lasagna noodles
- 1 lb lean ground turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 2 cups low-fat ricotta cheese
- 1 cup shredded fontina cheese
- 1 egg
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup fresh spinach, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package directions. Drain and set aside.
- Brown ground turkey with onion and garlic in a skillet over medium heat.
- Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Mix ricotta, egg, and spinach in a bowl.
- Layer noodles, turkey sauce, ricotta mixture, and fontina cheese in a baking dish.
- Repeat layers, ending with cheese on top.
- Bake for 30 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- Substitute ground turkey with mushrooms for a vegetarian option.
- Use gluten-free noodles if needed.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian