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Mushroom Turkey Swiss Chard Whole Wheat Lasagna

May 11, 2014
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This is a great, delicious recipe I came up with. No one could tell it was super healthy. I bought whole wheat pasta sheets and layered them with mushrooms and ground turkey. I bought a big bunch of Swiss chard which I sautéed it up and added the greens to the ricotta filling. The lasagna was yummy and it was gone in no time…

  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 bunch Swiss chard, greens and stalks separated and chopped
  • 1 cup cremini mushrooms, chopped
  • 1 cup shitaki mushrooms, chopped
  • ½ pound dark meat ground turkey
  • 1 tablespoon tomato paste
  • 2 cups marinara sauce
  • Salt

Heat a large frying pan with the olive oil. Add the shallot and garlic and sauté for a minute on medium heat. Add the Swiss chard whites and sauté for a minute. Add the mushrooms and sauté for 3 to 4 minutes on high heat. Add ground turkey and separate with the back of wooden spoon. Stir and cook for a minute or two. Add the tomato paste and cook for a minute. Add the marinara sauce and bring to a boil. Simmer for about 15 minutes. Adjust seasonings and let the mixture cool off.

  •  1 tablespoons extra virgin olive oil
  • Salt

Heat a medium frying pan with the olive oil and add the greens from the Swiss chard. Saute on high heat, stirring consistently till the greens have wilted. Add salt and let the mixture cool off.

Ricotta Filling

  •  1 cup ricotta cheese
  • 2 cloves garlic, grated
  • ½ cup Parmigiano Reggiano, grated
  • ½ cup Mozzarella, grated
  • 1 teaspoon salt
  • 1 egg, beaten

 

Transfer the ricotta cheese, garlic, Parmigiano, mozzarella, salt and the egg to a medium bowl. Add the Swiss chard greens and mix well.

 

  • 6 to 8 whole wheat lasagna noodles, cooked

 

Start to layer the lasagna by starting with a small ladle of the turkey mixture at the bottom. Add the noodles on top and spread a third of the turkey mixture on top. Add half of the ricotta filling. Repeat the process and top with noodles and then the last third of the turkey mixture. Cover with aluminum foil and bake for 30 to 45 minutes. Cool for 10 minutes before serving.

 

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