Sunday, February 15, 2009

Reduced-Fat Spinach and Turkey Lasagna

Low-Fat Doesn't Have to Mean No Flavor!

Sorry about the crappy picture. I bought a new camera and I'm still trying to figure out all the settings! It is the Cannon Power Shot Sd770 IS Elph. I do like it though, it takes awesome videos. The view screen (I don't know the technical term) is really large. It makes it easier to view the picture after you shoot it. But I digress. So on to the lasagna...

I love lasagna, but I don't make it that often. Mostly because it does take a little time to prepare. Also, because it is heavy and usually full of fat. I have made low-fat lasagnas in the past and they came out fine but nothing to rave about.
This one is different. I think I hit on something here. This lasagna was tasty and hearty but not overly filling or fattening. Plus it was a bit easier to make because I used the no-boil lasagna noodles. It saves a lot of time and aggravation. I used tomato sauce on the top and bottom layers of the lasagna. The garlic bechamel sauce dominates the middle layers, so the flavor is more creamy than a traditional lasagna which uses mostly tomato sauce throughout.

It got all thumbs up from the sometimes picky family, so I hope you give it a try. I think you will be pleasantly surprised with the results!


Reduced-Fat Spinach and Turkey Lasagna
by Mixed Salad Annie

12 sheets of Barilla no-boil lasagna noodles
2 eggs, slightly beaten
1 (15 ounce) container low-fat ricotta cheese (I recommend
1 1/2 cups shredded reduced-fat Italian 3 cheese blend includes mozzarella, provolone and parmesan cheese, divided use (I used Kraft)
3/4 cup Pecorino Romano or Parmigiano cheese, divided use
dash nutmeg
1 package frozen chopped spinach, cooked and squeezed dry
1 tablespoon olive oil
1 lb ground turkey, 93% lean
1 leek, washed thoroughly and chopped
3 cloves garlic, minced
1/2 teaspoon sea salt
Freshly ground black pepper
1/4 teaspoon red pepper flakes
1/2 cup chopped fresh basil or parsley
3 cups reduced-fat garlic bechamel sauce, recipe below
1 (26-27 ounce) jar spaghetti sauce or your own

Preheat oven to 375. Cover a baking sheet with foil and set aside a 13x9x2 pan.

Heat olive oil in a large non-stick pan over medium heat. Add leeks and cook until wilted and translucent but not brown; around 5 minutes. Add garlic and cook for 30 seconds to one minute. Raise heat to medium high, add turkey, salt, pepper and cook until no longer pink. Remove from heat and add basil. Drain in a colander and set aside.

In bowl, combine beaten eggs, ricotta cheese, 3/4 cups of the shredded cheese, 1/4 cup Romano and nutmeg. Set aside.

Prepare bechemel sauce.

Spread 1/2 of the jar of sauce or 1 1/2 cups your own sauce on bottom of pan.
Layer in order, 4 uncooked lasagna noodles (slightly overlap), then 1/2 of the ricotta cheese mixture, 1/2 of the browned turkey mixture, 1/2 the spinach and 1/2 of the bechamel sauce.

Next layer, 4 uncooked lasagna noodles, remaining 1/2 of the ricotta cheese mixture, remaining half browned turkey mixture, remaining half of the spinach and remaining 1/2 of the bechamel sauce.

Next layer, 4 uncooked lasagna noodles, remaining 1/2 jar of sauce or another 1 1/2 cups of your own sauce, remaining 3/4 cup shredded cheese and remaining 1/2 cup of Romano cheese.
Spray a sheet of foil with cooking spray. Cover pan with foil and cook for about 1 hour or until bubbling.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.

Reduced-Fat Garlic Bechamel Sauce
2 tablespoons butter
3 tablespoons extra virgin olive oil
1 clove garlic minced
4 tablespoons flour
3 cups fat-free creamer or skim milk
1 1/2 teaspoons sea salt
pinch to 1/4 teaspoon freshly grated nutmeg

In a medium saucepan heat creamer/milk until hot but not boiling.

Heat butter, oil and garlic in a medium saucepan until garlic is fragrant. Add the flour and stir until smooth. Cook over medium heat until the flour mixture turns light golden brown, about 5 minutes.

Slowly add milk to flour mixture; whisk until smooth. Add salt. Bring to a boil and cook for around 6-8 minutes, until sauce thickens. Remove the pan from heat and add nutmeg. Set aside.

13 comments:

Sara said...

I LOVE lasagna, I haven't made it in ages. Will have to try this one soon, I love all the light substitutions.

Kareer Woman said...

WOW, YUM! What time's dinner?!! lol

Sara said...

turkey in lasagne?!?!? why, i never! but i hope to soon! :)

Emily said...

Wow, this lasagna looks incredible. I would gobble this right up. Congrats on the new camera!

Jennifer said...

A healthier yet super yummy lasanga aer always one of my goals.

ttfn300 said...

Perfect!! The only reason I don't make this more often is b/c it seems wrong to make less than a 9x13 pan, and that is too much for 1 :)

i started cycling too, but i'm still anxious with my clipless pedals and traffic...

Maria said...

Low fat usually gets a bad reputation, but I agree, Low fat can mean flavor too! The lasagna looks great!

Annie said...

ttfn, I know what you mean about cooking a lasagna for one! Sometimes I cut it up into smaller portions, double wrap it in foil and freeze it. That way I can pop it out of the freezer and into the oven and have a piece whenever I want!
P.s. I'm not good in traffic either.

Aggie said...

Oh this looks great. I have such a weakness for lasagna, will have to try this!

Joanne said...

The picture didn't turn out bad at all - it looks delcious. A healthier lasagna...who can resist?

Anonymous said...

I made many lasagna dishes in my life time but never with turkey,this lasagna not only looks good is very very good,bambola.

Andrew said...

Hi, I did an internet search for turkey and spinach lasagna and your recipe came up and it looked great so I made it... it was so tasty! Thank you so much!

Anonymous said...

just tried this recipe tonight...it was great! I will definitely be making this again!