3 box (10 oz) spinach, frozen chopped
16 oz ricotta cheese
2 cup turkey, cooked; chopped
1 jar (15 oz) spaghetti sauce 2 cups
8 oz mozzarella cheese; sliced
1/4 cup Parmesan cheese; grated


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.
/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
Per serving: 130 Calories (kcal); 4g Total Fat; (29% calories from fat); 20g Protein; 3g Carbohydrate; 51mg Cholesterol; 334mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NYC Nutrition Analysis (per serving or yield unit): water=222.8 g; calories=300.3; protein=28.68 g; total fat=15.97 g; carbohydrate=11.25 g; dietary fiber=4.04 g; ash=4.04 g; calcium=481.9 mg; phosphorus=381.3 mg; iron=3.49 mg; sodium=560.1 mg; potassium=690.9 mg; magnesium=94.37 mg; zinc=3.18 mg; copper=0.22 mg; manganese=0.93 mg; vitamin A=8912 IU; vitamin E=2.14 mg ATE; thiamin=0.15 mg; riboflavin=0.46 mg; niacin=3.03 mg; pantothenic acid=0.74 mg; vitamin B6=0.42 mg; folate=144.6 ug; vitamin B12=0.6 ug; vitamin C=30.09 mg; saturated fat=8.95 g; monounsaturated fat=4.44 g; polyunsaturated fat=1.4 g; cholesterol=74.14 mg; selenium=27.81 ug; refuse=3.84%; %cal as carb:prot:fat=15:38:47; WW Pts=6.53; (complete analysis)
Preparation Time: 0:00
NYC Nutrilink: N2579^11463,N37^01036,N818^05168,N1305^06931 NYC Nutrilink: N29^01028,N33^01032