Note: This recipe is especially for pregnant and breastfeeding women, but it can be a nutritious part of almost anyone's diet. Pregnant and breastfeeding women need to consume extra calories and eat a variety of nutritious foods to contribute to their baby's growth and development.

Prep time: 1 hour, including cooking time

Ingredients:

• 1 tsp. olive oil
• 1 lb. ground turkey breast
• 2 cloves garlic, crushed
• 8-oz. can tomato sauce
• 28-oz. can crushed tomatoes
• salt and pepper to taste
• 1 tsp. Italian seasoning
• 12 oz. shredded low-moisture, part-skim mozzarella cheese
• 12 oz. part-skim ricotta cheese
• 3/4 c. grated parmesan cheese
• 6 no-boil lasagna noodles (about 3.5x7")

Directions:

1. Spray 8x8 baking dish with cooking spray; preheat oven to 375° Fahrenheit (190° Celsius).
2. Brown turkey with olive oil and garlic.
3. Add tomato sauce, tomatoes, salt/pepper, and seasoning.
4. Simmer 20 minutes.
5. To assemble lasagna:
   - add small amount of sauce to bottom of pan
   - layer 2 no-boil noodles
   - add some ricotta and mozzarella
   - add tomato/meat sauce
   - sprinkle with parmesan
   - repeat with two more layers of noodles, ending with tomato/meat sauce and parmesan as top layer
6. Bake uncovered for 30 minutes, or until bubbly and cheese is melted.
7. Remove from oven and let rest for about 10 minutes before cutting.

Makes: 9 servings

Serving size: 1/9 lasagna

Nutritional analysis (per serving):

330 calories
33 g protein
14 g fat
5 g sat. fat
18 g carbohydrate
2 g fiber
73 mg cholesterol
800 mg sodium
325 mg calcium
1 mg iron

Nutritional analysis may vary depending on ingredient brands used.

Why this recipe is good for pregnant or breastfeeding women:

This recipe is an excellent source of protein, vitamin A, and calcium, which are important during pregnancy and breastfeeding.

Reviewed by: Mary L. Gavin, MD, and Tracy Chivari, MS, RD, CDN
Date reviewed: May 2006