Turkey-Spinach Lasagna
Source of Recipe
Cooking Light Magazine-May 2003
Recipe Introduction
I had added 8 oz of fresh mushrooms and a container of grape tomatoes sliced in half in one of the layers.
List of Ingredients
1 pound turkey, ground
1 1/2 cups chopped onion
2 cloves garlic -- chopped
56 oz marinara sauce -- 2-26 oz jars
16 oz cottage cheese -- fat-free
1/4 cup egg substitute
1/4 cup pre-shredded Parmesan cheese -- 1 ounce
1 tablespoon dried parsley -- flakes
1/4 teaspoon black pepper
10 oz chopped spinach -- frozen, thawed & drained
8 lasagna noodles -- cooked
2 cups mozzarella cheese -- shredded part-skimRecipe
Preheat oven to 350 degrees
Coat a large skillet with cooking spray, and place over medium-high heat until hot. Add turkey, onion, and garlic; cook until meat is browned, stirring to crumble. Add 5 3/4 cups marinara sauce; cook 5 minutes, stirring occasionally. Remove from heat.
Combine cottage cheese, egg substitute, Parmesan, parsley, pepper, and spinach; stir well.
Spread remaining marinara sauce in bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange 4 noodles over marinara; top with cottage cheese mixture and half of the mozzarella. Spoon half of the turkey mixture over the mozzarella. Arrange the remaining noodles over turkey mixture. Top with remaining turkey mixture and mozzarella.
Bake at 350 for 50 minutes or until cheese melts and sauce is bubbly. Let stand for 10 minutes before serving.
Calories 352 (27% from fat); Fat 10.6g (sat 4.5g, mono 3.4g, poly 2.2g); Protein 28.3g; Carb 35.6g; Fiber 4.6g; Chol 57mg; Iron 3.5mg; Sodium 969mg: Calc 436mg
Serves 9
7 points
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