Who doesn’t love pasta?
So when I saw this healthy version, I thought I’d try it.
It does not disappoint … the bubbly cheesy topping…rich layers of meat sauce.
I first saw this @rachaelschwartznutrition and then on a couple of low-carb sites.
Let’s get to it!
INGREDIENTS:
1 pkg @palmini_official lasagna sheeets
1 lb organic ground turkey (you can use beef or chicken)
12 oz part skim ricotta
1/2 C Parmesan
3/4 C shredded Mozzarella
1 tsp De-Bloat 100% Organic Inulin
2 10 oz pkg frozen spinach ( I used fresh)
1 24 oz Rao’s Marinara (you can use sauce of choice)
2 lrg cloves of garlic, crushed
4 T Italian Seasoning
Fresh Basil (garnish)
Salt to taste
DIRECTIONS:
Preheat oven to 350
Drain rinsed palm sheets, blot dry
Brown meat, add sauce, cover and simmer to 10 minutes
Cook spinach if using frozen and remove excess water.
In a bowl add ricotta, spinach, parmesan, salt, spices and stir to combine.
Once sauce is ready begin layering into an 8 x 8 baking dish. First meat sauce, then noodle sheets, then ricotta mixture. Repeat until ingredients are used. Top with shredded Mozarella.
Bake at 350 for 45 – 50 minutes or until cheese is bubbly and golden!
8 X 8 BAKING DISH IN MARBLE FINISH
VIKING NON-STICK FRY PANhttps://amzn.to/3xCzJ1o