Healthy Turkey Lasagna - Low Calorie, High Protein, Perfect For Leftover Thanksgiving Turkey скачать в хорошем качестве

Healthy Turkey Lasagna - Low Calorie, High Protein, Perfect For Leftover Thanksgiving Turkey

This healthy turkey lasagna is the perfect way to turn leftover Thanksgiving turkey into a low calorie, high protein comfort meal. Made with lean turkey and a creamy white sauce, this lighter lasagna delivers big flavor without the heaviness of traditional versions. If you’re looking for healthy leftover turkey recipes, this one is filling, satisfying, and meal-prep friendly. Using lean turkey keeps the protein high while cutting back on unnecessary fat and calories. The white sauce adds richness while keeping this lasagna balanced and weight-loss-friendly. This is a great option if you want comfort food that actually supports your health goals. Perfect for post-holiday cooking, weeknight dinners, or freezing for later meals. If you thought healthy food had to be boring, this turkey lasagna will seriously change your mind. Just make it. Calories: ~967 kcal Protein: ~82.5 g Carbohydrates: ~47.5 g Fat: ~52 Enjoy, Michael P.S. Don't forget to hit like and subscribe. Preheat the oven to 375°. In a pot of salted water, cook 2 lasagna pasta sheets. In a food processor, chop 60g of shallot and 120g of mushrooms. Finely dice 180g of roasted turkey. In a large saute pan, saute the shallot and mushrooms. Then add the turkey, 1/2 teaspoon of thyme and 1/4 teaspoon of pepper. Lastly, add 100g of spinach. Once the spinach is wilted, remove it from the heat and set it aside. In a saucepan, make a roux with 10g of butter and 10g of flour. Add 200ml of milk, a pinch of nutmeg and a pinch of pepper. Once thickened, remove from the heat. In a casserole dish, place a lasagna noodle on the bottom. Top with half of the turkey mixture. Then spread 20g of ricotta cheese over the turkey and pour half of the sauce over it. Repeat with the second lasagna noodle, the turkey mixture, 20g of ricotta, and the remaining white sauce. Top with 40g of grated mozzarella cheese and 20g of parmesan cheese. Cover and bake for 30 minutes. Then cook for 10 minutes uncovered. Allow to cool slightly before serving.