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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is an amalgamation of some different Cooking Light recipes using what I had on hand one evening, which turned out to be even better the next day. Best of all, you don't have to cook the lasagna noodles first! Feel free to adjust, such as replacing water with chicken broth, adding more ground turkey, using whole wheat noodles, etc. Also, I am a slow cook, so it may take less than 30 minutes for you to prep. (Warning: 9 WW pts per 1/8 of pan because I hate most fat-free versions of cheeses) Ingredients:
1 cooking spray |
6 ounces ground turkey |
1 medium onion, diced |
2 teaspoons minced garlic cloves |
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry |
26 ounces fat free spaghetti sauce |
1 1/2 cups water |
3 cups part-skim mozzarella cheese, shredded and divided |
2 cups part-skim ricotta cheese |
1/2 cup grated pecorino romano cheese |
1/2 cup egg white |
1 teaspoon chopped fresh basil |
1/2 teaspoon black pepper, freshly ground |
8 ounces dry lasagna noodles |
Directions:
1. Preheat oven to 350 degrees.
2. In a bowl, combine the 2 cups mozzarella, 2 cups ricotta, basil, pepper, and egg whites (you can use egg substitute or a whole egg if you prefer - I used 100% all egg whites from a carton) and set aside.
3. Spray non-stick skillet (I use cast iron) with oil and saute minced garlic until brown.
4. Add diced onion and saute until browned or translucent.
5. Add ground turkey and saute until browned, being careful to separate the meat into crumbled bits or they will clump into large chunks.
6. Add spinach and saute briefly, stirring to combine all ingredients.
7. Add spaghetti sauce and water and stir. (I used the 1/2 cup of water I squeezed out of the spinach as part of the 1-1/2 cups, and I filled the empty jar of Whole Food Foods organic fat-free pasta sauce with the other cup of water to get every last bit of sauce out.)
8. Bring to a boil, cover, reduce heat and simmer for 10 minutes. (Cover to retain the moisture which you will need for the unbaked noodles later.).
9. In a 13 x 9 nonstick baking pan, spread about 1 cup of the turkey spinach mixture over the bottom, being sure to cover all of the bottom to prevent the noddles from sticking. Use a little more sauce if necessary.
10. Spread 3 lasagna noodles over the mixture, leaving a little space between each noodle for it to expand during cooking. (If you don't, you will wind up having little hills along the seams, like mine.).
11. Top noodles with 1-1/2 cups turkey spinach mixture, covering all of the dry noodles, and then top the sauce with half of the cheese mixture.
12. Cover with noodles, and repeat until ending with a turkey sauce layer. (I wound up with 3 layers of noodles, and some extra cheese sauce, which I dotted around the edges.).
13. Cover with foil and cook in oven for 50 minutes. (If you use no-boil, oven-ready lasagna noodles, you can probably cut out at least 15 minutes of baking time.).
14. Take out, uncover, and sprinkle last cup of mozzarella over top.
15. Bake for another 10 minutes (or longer if you like your cheese brown and crunchy - in which case, feel free to shorten the covered baking time correspondingly).
16. Remove from oven and let rest 10 minutes before serving.
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