Ground turkey and Italian sausage lasagna with whole wheat noodles.
Tip: When buying feta cheese for this recipe, look for the kind flavoured with sun-dried tomatoes and basil. When it comes to the shredded cheese, there are many delicious, pre-shredded 4-cheese blends on the market. Any blend labelled “Italian” would be perfect for lasagna, as would combinations of Asiago, Parmesan, Provolone, Monterey Jack, Mozzarella or Cheddar.
Per serving: 399 calories, 15 g total fat (6.8 g saturated fat), 31 g protein, 35 g carbohydrate, 4.4 g fibre, 119 mg cholesterol, 815 mg sodium.
ingredients
Sauce
Filling
directions
Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce.
To make sauce, heat olive oil over medium-high heat in a large pot. Add onions and garlic. Cook and stir until onions have softened, about 4 minutes.
Add ground turkey and sausage, breaking up any large pieces. Cook until meat is no longer pink. Add zucchini and cook for 2 minutes. Add all remaining sauce ingredients, except fresh basil. When sun-dried tomatoes are soft enough, drain and chop them (fine) and add to sauce. Bring sauce to a boil.
Reduce heat to low and simmer, covered, for 20 minutes. Stir in minced basil and remove from heat.
Combine all filling ingredients in a medium bowl and mix well. Refrigerate until ready to use. Cook lasagna noodles according to package directions. Drain well.
Preheat oven to 375ºF. To assemble, lightly spray a deep 9 x 13-inch casserole dish with cooking spray. Spoon some meat sauce over bottom of dish. Arrange 4 noodles over sauce and layer as follows: 1/3 meat sauce, 1/2 4-cheese blend, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, 1/3 meat sauce, 1/2 4-cheese blend. Cover loosely with foil and bake for 30 minutes.
Uncover and bake 10 more minutes. Let lasagna stand for 10 minutes before serving.