Turkey LasagnaSubmitted by: FIT_ARTIST
IntroductionOK. It's still pasta and it's still Italian, but switching up a couple of ingredients, like no salt added tomato sauce and using half and half ricotta and low fat cottage cheeses... OK. It's still pasta and it's still Italian, but switching up a couple of ingredients, like no salt added tomato sauce and using half and half ricotta and low fat cottage cheeses...
9 whole wheat lasagna noodles
1 lb ground lean turkey
1/2 cup, Onions, raw chopped
2 cups fresh sliced mushrooms
160 grams (about 1 cup) spinach, frozen
1 tsp minced Garlic
200 grams low fat Cheddar or Mozza cheese, grated
2 1/2 cup unsalted Tomato Sauce
1 cup low fat Ricotta Cheese, part skim milk
1 cup low fat cottage cheese
1/4 cup low fat parmesan cheese, grated
1 tsp Oregano, ground
1 tsp red pepper flakes
Sea salt & pepper to taste (not in nutrtional information)
Boil noodles for approx 12-14 minutes. Drain $ rinse with cold water. Set aside.
Meanwhile, brown meat in a skillet. Add onions and cook until onions are transparent. Add mushrooms. Cook until soft. Add spinach and spices. Cook until spinach is heated through. Add 1 cup of the tomato sauce.
Meanwhile. Combine ricotta and cottage cheese in a bowl.
Take a couple of spoonfuls of remaining sauce and spread evenly in a baking dish.
Place 3 noodles in the dish so as to cover the entire bottom. Pour meat mixture in and spread evenly. Top with 3 more noodles. Spread cheese mixture evenly over top of noodles. Top with remaining 3 noodles.
Top with remaining tomato sauce, grated cheese and parmesan.
Bake in oven for about 30-45 minutes, or until top is nicely browned.
Remove from oven and allow to set for aboput 10 minutes. Serve.
Number of Servings: 8
Recipe submitted by SparkPeople user HAWGWILD1.