Perdue
Light Lasagna Florentine
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Light Lasagna Florentine

Light Lasagna Florentine

Serves 10 | Prep/Cook Time:
  • Calories 240
  • Protein 21g
  • Sodium 550mg
  • Sat.Fat 1.5g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 10
Amount Per Serving
Calories 240
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1.5g 8%
Cholesterol 60mg 20%
Sodium 550mg 23%
Total Carbs 24g 8%
Dietary Fiber 2g 8%
Sugars 2g
Protein 21g
Vitamin A %
Vitamin C %
Calcium 30%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® Fresh Ground Chicken (1 lb.) or PERDUE® Fresh Ground Turkey (1 lb.)
Non-stick cooking spray
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 jar (26 ounces) light or regular marinara sauce
6 uncooked lasagna noodles
1 container (15 ounces) fat-free ricotta cheese, divided
2 cups (8 ounces) shredded fat-free mozzarella cheese, divided
5 ounces fresh baby spinach leaves, roughly chopped
1 egg white, slightly beaten
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground black pepper
Instructions
1 Preheat oven to 350°F. Spray large non-stick skillet with cooking spray and heat on medium-high.  Add chicken, onion and garlic; cook 5-7 minutes until chicken is brown and no pink remains. Stir frequently breaking up chicken into crumbles as it cooks. Drain and return to skillet, add marinara sauce and simmer 10 minutes.

TIP: Recipe Tip: “We added shredded carrots to the ricotta mixture and a layer of sliced zucchini to beef up the veggies. It was so good!” –Pasta Lover, Baltimore, MD Lifestyle Tip: Let kids help with the planning, shopping and cooking for birthday parties, holiday meals and other fun eating occasions.
2 Cook pasta according to package directions.  In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, spinach, egg white, oregano and pepper; mix thoroughly.
3 In bottom of 13 x 9 inch baking pan, spread about 3/4 cup meat sauce. Layer half of lasagna noodles (3 noodles) over the sauce, top with 1/2 of the ricotta mixture and 1 cup sauce.  Then layer as follows: last 3 noodles, 1/2 Ricotta mixture, remaining sauce.
4 Cover with foil and bake for 50 minutes or until hot and bubbly then remove foil.  Sprinkle with remaining 1 cup mozzarella cheese; return to oven and bake 5 minutes longer or until cheese is melted.  Let stand 10 minutes before serving.