There is nothing quite as comforting as a plate of cheesy, hearty lasagna. If only there was a way to make it healthier and lower in calories. You may have guessed where I am going with this…. Thanks to Palmini lasagna noodles, we now have a healthier, lower-calorie lasagna option. Below is the recipe for the best plamini lasagna recipe (in my humble opinion).
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Servings: 6
Materials:
• 9”x13” pans (Glass, aluminum, or disposable)
• Aluminum foil
Ingredients
- 1 pound ground turkey
- 2 large eggs, free-range
- 15 oz of ricotta cheese
- 1 cup shredded parmesan cheese
- 8 oz mozzarella cheese, freshly shredded and divided in half
- 2 teaspoons salt
- 1 teaspoon pepper
- 24 oz jars of no sugar added pasta sauce (You can also make your own “Hidden Vegetable Tomato Sauce” to add even more vegetables to your sauce.)
- 2 cups frozen spinach
- 8 oz. palmini lasagna sheets
Instructions:
- Preheat the oven to 375 degrees.
- Prepare the palmini lasagna per package directions.
- Cook the ground turkey in a medium skillet on medium-high heat for about 9 minutes or until the turkey is no longer pink. While the turkey is cooking, use a spatial to break up and stir the turkey into small bite-size pieces. Remove from heat and drain the excess fat. Set the turkey aside.
- In a large bowl, create cheese filling by combining eggs, ricotta, parmesan, half of the mozzarella cheese, parsley, salt, and pepper.
- Spread a thin layer of pasta sauce at the bottom of the casserole dish. For the next layer, add palmini lasagna noodles. Next, add ½ the cheese filling. Then spread 1 cup the frozen spinach. For the next layer, sprinkle with Cooked Ground Turkey.
- Now spread a layer of pasta sauce again and repeat the other layers one more time.
- Add Mozzarella cheese on top.
- Cover the dish with tinfoil and bake for about 16 minutes or until the center is warm. Remove foil and bake for additional 5 minutes or until the cheese on top is melted.
Palmini Lasagna Recipe
Thanks to Palmini lasagna noodles, we now have a healthier, lower-calorie lasagna option. Below is the recipe for the best plamini lasagna recipe (in my humble opinion).
- 1 pound lean ground turkey
- 2 free-range eggs
- 15 ounces ricotta cheese
- 1 cup shredded parmesan cheese
- 2 teaspoons salt
- 1 teaspoon black pepper
- 24 ounces no sugar added tomato sauce
- 2 cups frozen spinach
- 8 ounces palmini lasagna sheets
Preheat the oven to 375 degrees.
Prepare the palmini lasagna per package directions.
Cook the ground turkey in a medium skillet on medium-high heat for about 9 minutes or until the turkey is no longer pink. While the turkey is cooking, use a spatial to break up and stir the turkey into small bite-size pieces. Remove from heat and drain the excess fat. Set the turkey aside.
In a large bowl, create cheese filling by combining eggs, ricotta, parmesan, half of the mozzarella cheese, parsley, salt, and pepper.
Spread a thin layer of pasta sauce at the bottom of the casserole dish. For the next layer, add palmini lasagna noodles. Next, add ½ the cheese filling. Then spread 1 cup the frozen spinach. For the next layer, sprinkle with Cooked Ground Turkey.
Now spread a layer of pasta sauce again and repeat the other layers one more time.
Add Mozzarella cheese on top. Cover the dish with tinfoil and bake for about 16 minutes or until the center is warm. Remove foil and bake for additional 5 minutes or until the cheese on top is melted.
