Three Cheese Turkey Lasagna
Cuisine Lite Magazine
- 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
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.
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.