Low-Calorie Turkey-Spinach Lasagna

No noodles, no boiling water, no waiting for pasta to cook. This lasagna uses layers of chopped spinach as the structure instead of pasta sheets, which cuts the carbs and the prep time.

Cooked turkey and low-fat ricotta get layered with spaghetti sauce and non-fat mozzarella in a simple casserole that stacks up in minutes. Three layers of spinach alternate with two layers of filling, and a Parmesan cap on top browns in the oven.

Squeezing the thawed spinach bone dry is the one step that makes or breaks this dish. Any water left in the spinach turns the casserole soupy. Wring it out in a clean kitchen towel until nothing drips.

Kitchen Tips

• Use leftover roasted or rotisserie turkey for convenience. The meat just needs to be cooked and chopped.
• Let the lasagna rest for 10 minutes after pulling from the oven. It firms up and slices much cleaner.
• A light coating of oil in the casserole dish prevents the bottom spinach layer from sticking.

Variations

• Chicken swap: Use shredded chicken breast if you don’t have turkey on hand. The flavor profile stays the same.
• Italian sausage: Brown lean turkey sausage and crumble it in place of the plain turkey for more seasoning without adding much fat.