Sunday, April 3, 2011

RECIPE FAVE: Lean Vegetarian Lasagna

Adapted from

Serves 8


  • Vegetable-oil cooking spray
  • 1/2 cup chopped onion
  • 1 package of Quorn grounds
  • 3 cups tomato sauce
  • 3 tablespoons Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
  • 1/4 teaspoon freshly ground black pepper
  • teaspoon garlic powder
  • 1/2 cup chopped mushrooms
  • 6 cups chopped fresh spinach
  • 2 cups fat-free ricotta
  • 1/4 teaspoon nutmeg
  • 1 package whole-wheat lasagna noodles (about 8 oz, or 9 noodles)
  • 2 cups shredded part-skim mozzarella


  1. Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water.
  2. For assembly

    Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20ozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cuttingThe skinny


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