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Recipes - Modified Spinach Lasagna

Recipe Name

Modified Spinach Lasagna

Submitted by

pallavirmv

Recipe Description

Low Carb, Low sodium, high potassium recipe

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	15	Cook Time (minutes)	30	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



8	slices	zucchini sliced
4	tablespoons	Spinach, canned, drained
1/8	teaspoons	garlic powder
0.1875	units yield from 1 lb raw	99% fat free ground Italian seasoned Turkey Breast
1/3	tablespoon chopped	Onion, chopped
1	tablespoon	Tomato products, canned, paste, without salt added
2	tablespoons	water
1/8	cup	Cauliflower
1/4	teaspoon	olive oil
1/8	cup, pieces or slices	raw sliced mushrooms
1	small	eggs
1	dash	salt

Steps

Sequence	Step

1	Slice zucchini. Thaw and drain all water from frozen spinach Cut cauliflower into small florets. Keep in hot boiled water for 2-3 mins, drain away the water and set aside. Saute sliced Zucchini in olive oil and a small amount of the total salt and set aside. Sligltly saute spinach and cauliflower. Beat the egg, add the rest of the salt and stir in all the sauteed vegetables and set aside. Sauté ground turkey and diced onion in a skillet coated with cooking spray over medium heat until onion is tender. Spread pasta sauce on bottom of an 11- x 7-inch baking dish coated with cooking spray. Layer with vegetable and egg mixture and pasta sauce; Repeat layers once, ending with remaining vegetable mixture. Top with remaining zucchini slices and remaining pasta sauce. Bake at 350° for 15 minutes. Let stand 5 minutes.

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