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
It is actually possible to trace the history of written recipes far back into antiquity, certainly as far back into recorded history as ancient Egypt, and maybe even further. In practice though, mostly, these old records were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. During the time of the Romans a roman called Apicius compiled some scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were split into starters, main course and afters, something that is very familiar to us today. Aspicius informs us how the cooks of his times used many aromatic flavors, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. Moving our culinary historical trip onwards, there were a couple of interesting cookery books which appeared in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are not about the curry that appears on menues today, but rather accounts of the types of food prepared by the chefs of the nobility of those days. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, including spices like parsley and basil. These new herbs and spices was responsible for an increase in manuscripts on cooking, some of which are now in private cookery archives. When we get to the 20th century, cookery books were increasing in popularity mostly as a result of better eduction, people having increased free time and having more money to spend. |
We hope you enjoy this Low Calorie Turkey Spinach Lasagna recipe.
