Ingredients
30 oz frozen chopped spinach (3box
16 oz lowfat ricotta cheese
2 cup chopped cooked turkey
2 cup or 15 oz jar spaghetti sauce
8 oz lowfat mozzarella cheese, sl
1/4 cup grated parmesan cheese
Directions
Thaw the spinach and squeeze out any liquid. Put about 1/3 of the
spinach in the bottom of a lightly oiled casserole. Spread half of
the ricotta over the spinach. Sprinkle on half of the turkey. spoon
on half of the spaghetti sauce. Top with half of the mozzarella
slices.
Repeat the layering process - 1/3 spinach, rest of ricotta, turkey,
spaghetti sauce, mozzarella. Finish with the final third of spinach.
Sprinkle on the parmesan cheese. Bake in 350 F oven for 45 to 50
minutes or until browned.
1/8 recipe - 260 calories, 3 lean meat, 2 vegetable, 1 fat exchange 9
grams carbohydrate, 23 grams protein, 15 grams fat, 590 mg sodium,
502 mg potassium, 62 mg cholesterol.
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93
Servings: 8 servings
Low-Calorie Turkey-Spinach Lasagna Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Low Calorie; Pasta; Poultry
The History of Recipes
We are able to track the history of meal recipes back into history, in fact as far into history as the Egyptians, and quite possibly further than that. However, sadly, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient chefs were skilled in the use of a good variety of herbs, including a few you will know for example thyme, fennel and parsley. As we move on, there are some interesting books from the fourteenth century ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian food that appears on menues today, but instead recipes for the types of meals cooked for the upper classes of those days. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including basil and coriander. These new herbs and spices created a surge in publications on food, some of which are kept safe in private libraries. The arrival of television brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Low Calorie Turkey Spinach Lasagna recipe.
