Wednesday, July 11, 2012

Skinny Lasagna

This recipe comes from my mom but it is very similar to the lasagna that is served at the White House. That recipe has been featured on the Today show hence where I recognized the similarity. This lasagna took me 1.5 hours to prepare which is pretty long but this was also my first time cooking it. I bet I could prepare it in under an hour next time. Again, this is another one of those casseroles that I like to prepare early in the week so that we can eat leftovers the rest of the week.
Yield-6 large servings
1 tablespoon of olive oil
1 yellow onion, chopped
1 container of sliced mushrooms (optional)
4 cloves of garlic, minced
20 ounces of fresh ground white turkey (cooked, drained and crumbled)
4 cups fresh spinach, washed, but not dried (~1 package)
1 (28 ounce) can crushed tomatoes or 2-15 ounce cans
1 (6 ounce) can tomato paste
3/4 tsp garlic salt
1/2 tsp freshly ground pepper
2 heaping tablespoons of chopped fresh parsley or 1 tsp of dried flat-leaf parsley
10 basil leaves chopped or 1 1/2 tsp of dried basil
12 cooked whole-wheat lasagna noodles
15 ounces fat-free ricotta
1 cup grated Parmesan cheese (divided)
1/4 tsp garlic salt
1/4 tsp ground pepper
2 cups of fat-free shredded mozzarella cheese
Preheat oven to 400 degrees.
Cook your lasagna noodles according to the package directions. Lay aside on wax paper, foil or another nonstick medium until ready to use.
Cook your ground turkey either in a saute pan or microwave. I like to use the microwave so that I can drain the excess fat that accumulates from cooking. I cooked the turkey for a total of 5 minutes. Set aside.
Then, place your mushrooms in a microwaveable container and sprinkle with garlic salt. Cook your mushrooms in the microwave for 3 minutes and drain. Set aside.
Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for 3 minutes more.
Add COOKED ground turkey and spinach and stir until wilted. It will seem like there is a lot of spinach at first but I promise you it will wilt (see below).
Add mushrooms, crushed tomatoes, tomato paste, salt, pepper, parsley and basil. Let simmer until thickened, about 10 minutes. Set aside.
In a medium bowl, combine ricotta, 1/2 cup parmesan, egg; garlic salt and pepper and stir well. Set aside.
Spread 1/4 of the turkey mixture into the bottom of a 9x13" baking dish (sprayed with non-stick cooking spray). Top with 4 lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the mozzarella cheese. Repeat process two more times.
You want to top the casserole with the remaining 1/4 turkey mixture. Finally, sprinkle with the remaining 1/2 cup of parmesan. Bake until bubbly, 25-30 minutes.
Let stand about 5-10 minutes before cutting and serve with a spatula. You can't tell me this does not look delicious!

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