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Turkey Lasagna

By Sidra Forman

Everyone loves lasagna but it can be seriously high in saturated fat. This version substitutes lean turkey for beef and incorporates both non-fat ricotta and low fat mozzarella. No worries about taste! A full, rich lasagna flavor is most definitely there.

Serves 4
Prep time: 20 minutes
Total time: 1 hour 30 minutes

Smart Balance® Cooking Spray
12 oz ground turkey breast meat
2 cloves garlic, minced
3/4 cup non-fat ricotta cheese
1 cup fresh basil leaves (optional)
1/8 tsp nutmeg
1 cup fresh spinach
½ onion, finely chopped
2 cups tomato sauce (homemade or jar, low sodium)
1/4 cup shredded low-fat mozzarella
1/4 cup grated parmesan cheese
5 oz whole-grain, ready-to-bake lasagna noodles

1. Heat oven to 375°. Coat a 9-inch square pan (or a 10-inch x 8-inch) with cooking spray.

2. Heat a large heavy-bottom skillet over medium heat. Spray with cooking spray; add the turkey and garlic. Cook until meat is browned stirring often, about 8 minutes. Set aside.

3. In a large bowl, combine ricotta cheese, basil, nutmeg, spinach and onion.

4. Spread 1/2 cup tomato sauce on the bottom of pan. Cover with pieces of uncooked noodles, ½ turkey mixture, 1/2 ricotta mixture, 1/2 of remaining tomato sauce. Repeat layers again. Top with mozzarella and parmesan. Cover with foil and bake for 40 minutes, remove foil and continue baking for 30 more minutes.

 

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