Turkey & Kale Lasagna
Ingredients: Makes 10-12 servings
2 lbs lean ground turkey
1 medium sweet onion, chopped
4 garlic cloves, chopped
2 teaspoons Worcestershire Sauce
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 tablespoons parsley
2 teaspoons sweet basil
1 24oz bottle organic tomato sauce
1 15oz fat-free or low-fat ricotta cheese
1 egg
1 – 2 cups part skim mozzarella cheese, Colby, or cheese of choice.
4 tablespoons of black olives, sliced
1 cup mushrooms, sliced or chopped
2 tablespoons extra virgin olive oil
3 cups sauteed kale
salt and pepper
12 no boil lasagna noodles
Directions:
Preheat oven to 375°F.
Saute kale in skillet with 1 tablespoon extra virgin olive oil or coconut oil; Season with salt and pepper to taste. Set aside to cool.
In large skillet, heat olive oil over medium heat.
Cook onion and garlic for about 5 minutes.
Add ground turkey and break into pieces.
Add basil, Worchester, garlic powder, cayenne pepper, and 1 tablespoon parsley. Cook ground turkey until it is brown.
Add jar tomato sauce and mushrooms. Stir. Cover and reduce heat to low. Simmer for about 30 minutes.
Stir the ricotta cheese, 1 egg, 1 tablespoon parsley, black pepper, and 1 tablespoon mozzarella cheese in bowl. Set aside.
Pour 1/2 cup of the sauce into the bottom of a 9×13-inch baking dish.
Arrange 3 or 4 of the lasagna noodles in a layer over the sauce (depends on baking dish). Spread 1 cup of the ricotta cheese mixture over the noodles.
Layer about half of the kale.
Sprinkle with 1/2 black olive slices.
Top with 1 cup of tomato sauce and 1/2 cup of cheese. Repeat the layering.
Top with the remaining lasagna noodles.
Finish by topping with any remaining sauce mixture and cheese.
Bake in the preheated oven for 30-45 minutes or until the top is golden brown.
Remove and allow the lasagna to rest 15 minutes before cutting to serve.
Nutrition Facts:
Calories: 348 | Fat: 12g | Fiber: 3g | Carbs: 26g | Protein: 33g | Sugar: 5g
