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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This is a modified recipe for vegetable lasagna that we added meat to. Since we're empty-nesters , I usually make 2 smaller pans and freeze one for later. Ingredients:
1 lb lean ground turkey |
2 cups mushrooms, sliced |
1 cup carrot, grated |
1 cup onion, chopped |
3 garlic cloves, crushed |
2 teaspoons dried oregano |
1 1/2 teaspoons dried basil |
1 teaspoon salt |
1/2 teaspoon pepper |
dried red pepper flakes |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1 (15 ounce) can diced tomatoes |
9 ounces fresh spinach |
3 ounces fat free cream cheese |
1 1/2 cups 1% fat cottage cheese |
1 tablespoon lemon juice |
9 lasagna noodles |
6 ounces part-skim mozzarella cheese, shredded |
1/2 cup parmesan cheese, grated |
Directions:
1. Coat a large pan with cooking spray.
2. Crumble turkey breast, add mushrooms, carrots, and onions, and cook over medium heat until turkey is cooked through.
3. Add garlic, oregano, basil, salt, pepper, pepper flakes, tomato sauce, tomato paste, and canned tomatoes.
4. After it starts simmering, add spinach.
5. Cover and simmer for 20 minutes.
6. Combine cream cheese, cottage cheese & lemon juice.
7. Place 3 lasagna noodles on bottom of 9x13 inch baking dish.
8. Spread 1/3 of cottage cheese mixture over the noodles.
9. Spread 1/3 meat mixture over that.
10. Top with 1/3 of the mozzarella cheese.
11. Repeat layers twice.
12. Top with parmesan cheese.
13. Bake at 350 degrees for 45 minutes.
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