Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 4 clove garlic, minced
- 1 pound fresh ground turkey
- 1 pound (28-ounce) can plum tomatoes, crushed
- 1 pound (6-ounce) can tomato paste
- 16 pound cooked whole wheat lasagna noodles
- 15 ounce low-fat ricotta or low-fat cottage cheese
- 1 cup large egg, beaten
- 2 cup fresh spinach, washed, but not dried
- 1 pound low-fat shredded mozzarella cheese (optional)
- 1 tablespoon chopped fresh or dried flat-leaf parsley
- 1 tablespoon chopped fresh or dried basil
Preparation
Baking Directions:
Preheat oven to 400 degrees F.
Heat olive oil in a large skillet over medium heat.
Add onion and cook until translucent.
Add garlic and cook for 1 minute more.
Add ground turkey and cook for about 10 minutes.
Add damp spinach, stir until wilted.
Add plum tomatoes, tomato paste, and season with salt and pepper; let simmer until thickened, about 20 minutes.
Stir in basil and parsley; set aside.
In a medium bowl, combine ricotta, 1/2 cup Parmesan cheese, and egg; season with salt and pepper and set aside.
Ladle one-quarter of the turkey mixture into a 9-by-13-inch baking dish; spread to cover.
Add 1/4 of lasagna noodles, one-third of the mozzarella, one-third of the ricotta mixture.
Repeat process two more times; top with remaining lasagna noodles.
Sprinkle remaining 1/2 cup Parmesan over top; transfer to oven.
Bake until bubbly, 25 to 30 minutes.
Let stand about 5 minutes before cutting; serve.
