Turkey-Spinach Lasagna

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

"My husband and I stopped eating red meat and foods high in fat about 15 years ago. We love lasagna, so I lightened our favorite recipe in every way possible then added spinach for color and taste." - Sheila Laiks, Parsippany, New Jersey

Ingredients

• Cooking spray
• 1 pound ground turkey breast
• 1 1/2 cups chopped onion
• 2 garlic cloves, chopped
• 2 (26-ounce) jars low-fat marinara sauce, divided
• 1 (16-ounce) carton fat-free cottage cheese
• 1/4 cup egg substitute
• 1/4 cup (1 ounce) preshredded Parmesan cheese
• 1 tablespoon dried parsley flakes
• 1/4 teaspoon black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 8 cooked lasagna noodles
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 350°.
2. Coat a large skillet with cooking spray, and place over medium-high heat until hot.
3. Add turkey, onion, and garlic; cook until meat is browned, stirring to crumble.
4. Add 5 3/4 cups marinara sauce; cook 5 minutes, stirring occasionally.
5. Remove from heat.
6. Combine cottage cheese and next 5 ingredients; stir well.
7. Spread remaining marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray.
8. Arrange 4 noodles over marinara, and top with cottage cheese mixture and half of mozzarella.
9. Spoon half of turkey mixture over mozzarella.
10. Arrange remaining noodles over turkey mixture.
11. Top with remaining turkey mixture and mozzarella.
12. Bake at 350° for 50 minutes or until cheese melts and sauce is bubbly.
13. Let stand 10 minutes before serving

Yield: 9 servings (serving size: 1 square of lasagna)