Flexitarian Lasagne

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Lifestyle expert Mary Beth York prepares a healthy yet tasty dish.


1 lb. extra lean ground turkey (or ground tofu crumbles)
1 medium onion, diced
3 garlic cloves, minced
1/2 cup medium-sized mushrooms
1 cup fresh spinach, stems removed, torn into pieces
10-oz. jar sun-dried tomatoes (Trader Joe's)
15-oz. jar tomato sauce (your favorite, I love spicy Trader Joe's)
12-oz. can tomato paste
1 cup water
Oregano to taste
16 oz. fat-free cottage cheese (or firm tofu)
No bake lasagne noodles
1 cup shredded low-fat mozzarella cheese or rice cheese
Nonstick cooking spray


Preheat oven to 450 degrees. Brown Boca crumbles or ground turkey with onion, garlic and mushrooms in a large pan. Add spinach and sun-dried tomatoes, along with some salt and pepper to taste. Simmer over medium heat, covered, for 5 to 10 minutes, then add tomato sauce, tomato paste, water and oregano. Reduce to low-medium heat and simmer about 5 minutes, stirring often. Sauce should be watery. Add cottage cheese, or firm tofu (mash with fork to make it cottage cheese like) and remove from heat.

In a 13-by-9-inch casserole dish sprayed with nonstick cooking spray, layer noodles, sauce and mozzarella or rice cheese, repeating up to three times. Cover with foil and bake 30-40 minutes. Remove foil for the last 10 minutes of baking. Let cool for 10-15 minutes, then cut and serve. Makes 10 servings.

Per serving: 287 calories, 26.5 g protein, 23.0 g carbohydrate, 9.5 g fat, 4.6 g fiber.