Turkey Lasagna
Healthy, because
Even smarter
Nutritional values
Ricotta, an Italian cream cheese, brings both vitamin A and vitamin E to poultry lasagne, both of which are beauty vitamins, because by intercepting free radicals, our skin remains young. Spinach also contains vitamin E and iron, which is needed for healthy blood formation, and it supplies our body cells with oxygen, which is essential for their survival.
If you do not get minced turkey for the poultry ricotta lasagna, you can either use minced beef or cut a turkey breast into no cubes, fry it in the oil and process it into the sauce.
(Percentage of daily recommendation)
| Calorie | 1,054 cal. | (50 %) | ||
| Protein | 54.87 g | (56 %) | ||
| Fat | 42.97 g | (37 %) | ||
| Carbohydrates | 117.61 g | (78 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.61 g | (12 %) |
| Vitamin A | 598.62 mg | (74,828 %) | ||
| Vitamin D | 0.52 μg | (3 %) | ||
| Vitamin E | 2.24 mg | (19 %) | ||
| Vitamin B₁ | 0.77 mg | (77 %) | ||
| Vitamin B₂ | 0.85 mg | (77 %) | ||
| Niacin | 27.47 mg | (229 %) | ||
| Vitamin B₆ | 1.06 mg | (76 %) | ||
| Folate | 214.9 μg | (72 %) | ||
| Pantothenic acid | 2.43 mg | (41 %) | ||
| Biotin | 2.49 μg | (6 %) | ||
| Vitamin B₁₂ | 1.43 μg | (48 %) | ||
| Vitamin C | 37.89 mg | (40 %) | ||
| Potassium | 1,266.83 mg | (32 %) | ||
| Calcium | 412.29 mg | (41 %) | ||
| Magnesium | 295.18 mg | (98 %) | ||
| Iron | 9.58 mg | (64 %) | ||
| Iodine | 1.75 μg | (1 %) | ||
| Zinc | 9.08 mg | (114 %) | ||
| Saturated fatty acids | 11.76 g | |||
| Cholesterol | 109.28 mg |
Ingredients
- Ingredients
- 2 Zucchini
- 200 grams fresh Spinach
- 1 onion
- 2 garlic cloves
- 3 Tbsps olive oil
- 400 grams Ground turkey
- 150 milliliters dry white wine
- 300 milliliters Beef broth
- 150 grams Ricotta cheese
- 40 grams chopped Pecan
- salt
- peppers
- oregano
- ½ tsp lemon zest
- 2 Tbsps lemon juice
- olive oil (for the mold)
- 12 no-boil Lasagne noodle
- 1 scoop Mozzarella (125 grams)
- 4 Tbsps grated Parmesan
Preparation steps
Rinse, trim and chop the zucchini into small pieces. Rinse the spinach, spin dry and remove the tough stems. Peel and finely dice the onion and garlic.
Heat 1-2 tablespoons of oil in a skillet and saute the ground turkey until crumbly. Add the onions and garlic and saute 1-2 minutes. Pour in the white wine and broth and simmer about 5 minutes. Stir in the zucchini and spinach and cook until the spinach has wilted. Remove from the heat, transfer to a bowl and stir in the ricotta, nuts, lemon zest and juice, season with salt, pepper and oregano.
Preheat the oven to 200°C (approximately 400°F). Brush a baking dish with a little oil and line the bottom with a layer of lasagne noodles. Spread about half the sauce over the noodles and cover with another layer of lasagne noodles. Spread the remaining sauce over and finish with a layer of lasagne noodles.
Drizzle with the remaining oil and top with the sliced mozzarella. Sprinkle the Parmesan cheese over and bake about 40 minutes. If desired, serve with a green salad.
