Name: Low Fat Lower Carb Turkey Lasagna ( Whole Wheat Lasagna Noodles)
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 12 serving(s)
Ingredients: 1 lb extra lean ground turkey; 44 ounces Hunts tomato sauce (1 large 29oz. can, 1 medium 15 oz. can); 1 cup chopped green pepper; 1/2 cup chopped onion; 2 tablespoons oregano; 1 tablespoon chopped fresh parsley; 1 teaspoon nutmeg; 1/2 teaspoon garlic powder; 1 teaspoon sugar (used to remove acid from tomato sauce, Splenda won't work); 2 tablespoons Splenda sugar substitute; 1 (8 ounce) box hodgson mill whole wheat lasagna noodles (or other brand); 1 (10 ounce) box frozen chopped spinach; 30 ounces about 4 cups polly-o fat-free ricotta cheese; 8 ounces sargento shredded reduced-fat mozzarella cheese; 1/4 cup grated locatelli romano cheese; 1 cup egg substitute; 1 teaspoon salt; 1/4 teaspoon ground black pepper

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Recipe by Noobin

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Low Fat Lower Carb Turkey Lasagna ( Whole Wheat Lasagna Noodles) created by broke student

I love my mother-in-law's lasagna, but after looking at the rcipe, it was just too high in fat and calories for us. The noodle-less lasagna recipes just didn't do it for me. After alot of experimenting, I'm finally happy with it. It's probably not suitable for Atkins because of the noodles, but for anyone on South Beach or Zone or Body for Life, this is great. Generally, I hate the texture of whole wheat pasta, but because it gets cooked twice, it's fine. I served it to people who aren't low carbing, and they loved it! Obviously, you can substitute ground beef for the turkey.

Ready In:: 2hrs 10mins
Serves:
Units:

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ingredients

1 lb extra lean ground turkey
44 ounces Hunts tomato sauce (1 large 29oz. can, 1 medium 15 oz. can)
1 cup chopped green pepper
¹⁄₂ cup chopped onion
2 tablespoons oregano
1 tablespoon chopped fresh parsley
1 teaspoon nutmeg
¹⁄₂ teaspoon garlic powder
1 teaspoon sugar (used to remove acid from tomato sauce, Splenda won't work)
2 tablespoons Splenda sugar substitute
1 (8 ounce) box hodgson mill whole wheat lasagna noodles (or other brand)
1 (10 ounce) box frozen chopped spinach
30 ounces about 4 cups polly-o fat-free ricotta cheese
8 ounces sargento shredded reduced-fat mozzarella cheese
¹⁄₄ cup grated locatelli romano cheese
1 cup egg substitute
1 teaspoon salt
¹⁄₄ teaspoon ground black pepper

directions

Brown meat in large (>3qt) saucepan, drain.
Add pepper and onions, tomato sauce, oregano, parsley, nutmeg, garlic powder, sugar, and Splenda. Simmer for 1 hour. Meanwhile, continue with next 3 steps.
Cook spinach according to directions, drain well and let cool a little.
Cook lasagna according to package directions, drain. (Separate noodles and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.).
Combine ricotta, romano, 1.5 cups of the mozzarella, egg substitute, spinach, salt and pepper for filling.
In a 13"x9" baking pan, pour a thin layer of sauce to cover the bottom. Arrange 3-4 pieces (1/3 box) of lasagna lengthwise over sauce. Spread 1/3 cheese filling over noodles, then another layer of sauce. Repeat layers of lasagna, filling and meat sauce.
Cover with aluminum foil. Bake at 350 for 30 minutes or until hot and bubbly.
Remove aluminum foil, sprinkle remaining 1/2 cup mozzarella. Bake uncovered about 10 minutes longer or until lightly browned.
Allow to stand for about 10 minutes before cutting for easier handling.
Obviously, you can substitute whatever brands you can find, but using the brands listed above, each piece (1/12 recipe) has about 285 calories, 5g fat, 24g carbs, and 32g protein.

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RECIPE MADE WITH LOVE BY

@Noobin

Contributor

@Noobin

Contributor

"I love my mother-in-law's lasagna, but after looking at the rcipe, it was just too high in fat and calories for us. The noodle-less lasagna recipes just didn't do it for me. After alot of experimenting, I'm finally happy with it. It's probably not suitable for Atkins because of the noodles, but for anyone on South Beach or Zone or Body for Life, this is great. Generally, I hate the texture of whole wheat pasta, but because it gets cooked twice, it's fine. I served it to people who aren't low carbing, and they loved it! Obviously, you can substitute ground beef for the turkey."

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review by nella_fede

10/5/2010

This was an AWESOME recipe! The only things I changed: took out the nutmeg/green peppers. Substituted fresh garlic versus the powder. I simmered my sauce in a crockpot for 2-3 hours before adding in the meat. Everyone who ate it, loved it! :)

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photo by broke student

9/15/2010

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review by broke student

2/28/2010

I had never had ground turkey before, but it was fabulous! My store didn't have whole wheat lasagna noodles but it still turned out great! The spinach was a great addition! My roommate and my parents loved it!

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review by shane.manning

6/24/2009

This was a pretty good recipe. My only complaint is that 1 tbsp nutmeg seemed too strong, and was the dominant flavor in the entire dish. I would cut back on the nutmeg. That being said, I will use this recipe again as a base and make small adjustments on the ingredients based on my preferences.

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review by Azucena Overman

2/12/2009

I made this with regular ground beef instead of turkey because of a sale. I also used no salt added tomato sauce to keep down the sodium. Hubby gave it a thumbs up and said he didn't expect the lasagna to taste that good. He liked it so much that he even ate leftovers for breakfast and he usually skips breakfast.

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