Three Cheese Turkey Lasagna

Cuisine Lite Magazine
Photo by Dianne J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 9

    dry whole-wheat lasagna sheets

  • 1

    lb frozen spinach

  • 3/4

    lb ground turkey

  • 1

    t oil

  • 1/2

    c each of chopped onion, carrot, celery

  • 8

    oz button mushrooms

  • 2

    cloves garlic

  • 1

    can low sodium diced tomatoes, drained (14.5 oz)

  • 1

    T Italian herbs

  • 1/2

    t red pepper flakes

  • 1/4

    t black pepper

  • 1

    can low-sodium tomato sauce (8 oz) divided

  • 1 1/2

    c 2% cottage cheese

  • 1 1/2

    c mozzarella, divided (8 oz)

  • 1

    egg

  • 1/4

    c shredded Parmesan

Directions

Preheat oven 375 Bring large pot of water to a boil, added lasagna and cook until soft (about 8 min). Once cooked, blanch the spinach in same water for 1 min. Drain spinach and let cool, remove excess water. Brown turkey. Mince onion, carrot, celery, mushrooms, and garlic for the bolognese in a food processor, add to browned turkey in skillet. Cook until vegetable soften, about 5 mins. Stir in drained diced tomatoes, dried herbs, pepper flakes and pepper; simmer 3 mins. Spread 2 T tomato sauce in bottom of 8 in, 2 quart square baking dish. Add remaining sauce to bolognese in skillet, stir until combined. Remove bolognese from heat. Pulse cottage cheese, 1 cup mozzarella, and the egg in food processor until smooth. Layer 4 lasagna sheets over tomato sauce, overlapping sheets and cutting off ends to fit. Reserve cut pieces for top layer. Spread 1/3 bolognese over lasagna sheets, top with half of the cheese sauce, followed by half of the spinach. Repeat layers with 4 more lasagna sheets, layer in opposite direction. Top with another 1/3 bolognese, remaining cheese sauce and spinach. Top with remaining lasagna sheets, remaining bolognese, remaining 1/2 c of mozzarella and Parmesan. Bake 25 mins until browned. Remove from oven and let rest 15 minutes before cutting.

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