- In a large skillet, saute 10 ounces of spinach leaves over medium-high heat. Season with salt and pepper to taste.
- Lay spinach on a plate and place in the refrigerator to cool.
- In a large bowl, combine 15 ounces of fat-free ricotta cheese, 10 ounces of shredded mozzarella, 1 ounce of Parmesan cheese, 1 cup of sliced basil, 1 egg white, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the spinach (after moisture has been squeezed out). Set aside.
- In a large pasta pot, heat to medium and add 1/2 an onion (diced), 1 teaspoon of extra virgin olive oil, and 1 1/4 pounds of lean ground turkey.
- Cook turkey through.
- Add 6 cloves of garlic (diced), 1 teaspoon of red pepper flakes, and 2 tablespoons of tomato paste.
- Add 28 ounces of tomato puree, 28 ounces of diced tomatoes, 1 cup of low-sodium chicken broth, and 1 bay leaf.
- Bring sauce to a simmer, and then reduce heat to low and stir occasionally.
- When sauce has thickened for about an hour, remove bay leaf and stir in 1 cup of basil. Add salt and pepper if needed.
- Preheat oven to 400 degrees.
- Spray a 13 x 9-inch baking dish with cooking spray.
- Spread a generous layer of the sauce on the bottom of the pan.
- Place 3 lasagna noodles on top of the sauce, spaced evenly.
- Split the filling into thirds and spread one third on top of the noodles and sauce.
- Repeat layers until ending with 3 more noodles and a layer of sauce.
- Cover pan with foil.
- Put lasagna in the oven for 35-40 minutes, then remove foil from pan.
- Sprinkle with remaining shredded mozzarella.
- Place back in oven and bake until the cheese melts and browns around the edges.
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Turkey and Spinach Lasagna
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