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Tuesday, December 3, 2013


Turkey Lasagna

Vegetable oil spray
½  c.  chopped onion
8 oz. fresh mushrooms, sliced
3 cloves garlic, minced
1 lb. ground turkey
3 c.  no-salt-added tomato sauce
2 tsps. basil
½  tsp. oregano
Freshly ground black pepper to taste
   10 oz.  pkg. frozen no-salt-added chopped spinach defrosted and squeezed dry
2 c.  (1 lb.) low-fat cottage cheese
                                                                                    Dash nutmeg
                                                                                     1 8 oz. pkg. lasagna noodles
                                                                                     8 oz. part-skim mozzarella cheese, grated

Preheat oven to 375.  Lightly spray a 9x13 in. baking dish with vegetable oil.  In a non-stick skillet over medium-high heat, combine onion, mushrooms, garlic and ground turkey.  Saute’ until turkey is no longer pink.  Cover pan and continue to cook until mushrooms have released juices, then uncover and evaporate juices over high heat.  Add tomato sauce, basil, oregano, and pepper.  Reduce heat.  In a bowl, stir spinach, cottage cheese and nutmeg together.  Set aside.  Cook noodles according to package directions, omitting salt.

Lay one-third of noodles on bottom of dish; add one-half of spinach mixture, one-third of tomato sauce and one-third of cheese.  Repeat layers once.  Finish with one  layer noodles, one-third sauce and remaining cheese.  Cover with aluminum foil and bake 35 to 40 minutes.

Nutrition Information:  1/9 recipe
Calories 326, Total fat 8 g, Saturated  fat 4 g, Cholesterol 49 mg, Sodium 433  mg, Carbohydrate 32 g,  Protein 31 g

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