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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
8
sliceszucchini sliced
4
tablespoonsSpinach, canned, drained
1/8
teaspoonsgarlic powder
0.1875
units yield from 1 lb raw99% fat free ground Italian seasoned Turkey Breast
1/3
tablespoon choppedOnion, chopped
1
tablespoonTomato products, canned, paste, without salt added
2
tablespoonswater
1/8
cupCauliflower
1/4
teaspoonolive oil
1/8
cup, pieces or slicesraw sliced mushrooms
1
smalleggs
1
dashsalt
Steps
Sequence Step
1Slice 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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