Sunday, July 17, 2011

Tracy's Guilt-free Lasagna


1 pound ground turkey
Cooking spray 1 1/2 cups water
2 jars of Mario Batali tomato marinara
3 cups (12 ounces) shredded mozzarella cheese, divided
2 cups 1% low-fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
9 uncooked lasagna noodles (Whole Wheat)
1 box of Birds Eye Spinach


Preheat oven to 350°.

Cook the turkey in a large saucepan coated with cooking spray over medium heat until browned, stirring to crumble(drain of there is fat remaining)

Boil lasagna noodles until they are al dente. Set aside.

Add pasta sauce, spinach, and parmasean cheese to turkey and bring to a boil. Add salt and black pepper to taste. Cover, reduce heat, and simmer 10 minutes. Remove from heat.

Combine 2 cups mozzarella, cottage cheese, and next 4 ingredients in a bowl.

Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish. Arrange 3 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.

Bake at 350° for 1 hour. Sprinkle with 1 cup mozzarella cheese, and bake, uncovered, for 10 minutes. Let lasagna stand 10 minutes before serving.

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