Post by nybirder on Feb 10, 2019 13:57:25 GMT -5
This recipe doubles up the wontons when layering. If you would like a lasagna with less calories and carbs, use only 24 wonton wrappers and use a single noodle for each layer. Even if you get 6 servings, it will still be lighter. This could also be cut in half for an 8" square dish.
Turkey, Mushroom and Spinach Lasagna with Wontons
Source: bevcooks.com/2011/11/turkey-mushroom-and-spinach-lasagna/
Servings: 8
48 wonton wrappers
1 lb fresh tomatoes
1 (14.5 oz) can fire roasted tomatoes with chipotle peppers
1 lb ground turkey
1 Tbs smoked paprika
1 tsp crushed red pepper
1 Tbs extra-virgin olive oil
8 oz baby bella mushrooms, sliced
2 (15 oz) containers of part skim ricotta cheese
1/2 cup freshly chopped parsley
4 cups baby spinach
1 cup shredded mozzarella
Coarse salt and freshly ground pepper
Preheat oven to 375.
Give the tomatoes a rough chop and toss them into a food processor. Blitz, blitz. Add the canned tomatoes and process them together until combined. No need to season - the fire roasted tomatoes have HEAT, baby.
Bring a medium skillet to medium-high heat and add the ground turkey. Break it up with a wooden spoon and brown all over. Add the smoked paprika, crushed red pepper and a pinch of salt and pepper. More smoky heat, uh huh. Remove from pan and set aside.
Add the oil to the pan and toss the mushrooms in. Saute until mushrooms are browned and super yummy looking. Throw a pinch of salt in. Toss the turkey back in and toss to combine.
In a medium bowl, combine the ricotta with the chopped parsley and a little salt and pepper.
Take a 9×13 baking dish and spread a little tomato sauce along the bottom. Layering 2 stacked wonton wrappers at a time, arrange 12 wrappers on top of the sauce.
Then add half of the meat/mushroom mixture.
Then half of the ricotta.
Then half of spinach.
Then some shredded mozzarella.
Start over with the wontons, a little sauce, the rest of the meat, ricotta, spinach, cheese, one more layer of wontons, the rest of the sauce and a LOT of shredded mozzarella!
Bake for 30 minutes. Switch the oven to broil so the cheese gets brown and bubbly.
Nutrition (per serving): 498 calories, 19.6g total fat, 9.3g saturated fat, 887.8mg sodium, 46.5g carbohydrates, 42.3g net carbohydrates, 4.2g fiber, 5.2g sugar, 36.7g protein.
Turkey, Mushroom and Spinach Lasagna with Wontons
Source: bevcooks.com/2011/11/turkey-mushroom-and-spinach-lasagna/
Servings: 8
48 wonton wrappers
1 lb fresh tomatoes
1 (14.5 oz) can fire roasted tomatoes with chipotle peppers
1 lb ground turkey
1 Tbs smoked paprika
1 tsp crushed red pepper
1 Tbs extra-virgin olive oil
8 oz baby bella mushrooms, sliced
2 (15 oz) containers of part skim ricotta cheese
1/2 cup freshly chopped parsley
4 cups baby spinach
1 cup shredded mozzarella
Coarse salt and freshly ground pepper
Preheat oven to 375.
Give the tomatoes a rough chop and toss them into a food processor. Blitz, blitz. Add the canned tomatoes and process them together until combined. No need to season - the fire roasted tomatoes have HEAT, baby.
Bring a medium skillet to medium-high heat and add the ground turkey. Break it up with a wooden spoon and brown all over. Add the smoked paprika, crushed red pepper and a pinch of salt and pepper. More smoky heat, uh huh. Remove from pan and set aside.
Add the oil to the pan and toss the mushrooms in. Saute until mushrooms are browned and super yummy looking. Throw a pinch of salt in. Toss the turkey back in and toss to combine.
In a medium bowl, combine the ricotta with the chopped parsley and a little salt and pepper.
Take a 9×13 baking dish and spread a little tomato sauce along the bottom. Layering 2 stacked wonton wrappers at a time, arrange 12 wrappers on top of the sauce.
Then add half of the meat/mushroom mixture.
Then half of the ricotta.
Then half of spinach.
Then some shredded mozzarella.
Start over with the wontons, a little sauce, the rest of the meat, ricotta, spinach, cheese, one more layer of wontons, the rest of the sauce and a LOT of shredded mozzarella!
Bake for 30 minutes. Switch the oven to broil so the cheese gets brown and bubbly.
Nutrition (per serving): 498 calories, 19.6g total fat, 9.3g saturated fat, 887.8mg sodium, 46.5g carbohydrates, 42.3g net carbohydrates, 4.2g fiber, 5.2g sugar, 36.7g protein.