Lean Lasagna (TNT)

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Lean Lasagna (TNT)

Post by pstarkoski on Sun Jul 24, 2011 8:37 pm

This is another great Southern Living, Cooking Light, recipe....This is so yummy and you would never guess it was healthy!!
You use ground turkey instead of ground beef, use cottage cheese instead of ricotta cheese, and the really crazy part.....use won tons instead of lasagne noodles! It's a little crazy but it really works and tastes great!

Lean Lasagne

1/2 to 3/4 lb. ground turkey

1 (15-oz.) can tomato sauce with tomato bits (or petite diced tomatoes)

3 (8-oz.) cans no-salt-added tomato sauce

1/3 cup chopped green pepper

1/3 cup chopped onion

1 clove garlic, crushed

1 bay leaf

1-1/4 tsp. Italian seasoning

1/2 tsp. dried whole oregano

1/4 tsp. fennel seeds

1/8 tsp. red pepper

dash of ground nutmeg

1 (12-oz.) carton low-fat cottage cheese

1 (10-oz.) package frozen chopped spinach, thawed and pressed dry

2 TBSP grated Parmesan cheese

vegetable cooking spray

18 wonton wrappers (these can usually be found in the produce department)

1 cup (4 ounces) shredded part-skim Mozzarella cheese

Cook turkey in skillet over medium heat until brown; drain well on paper towels. Combine turkey, tomato sauces, green pepper, onion and seasonings in a large sauce pan; cover and cook over low heat for 30 minutes, stirring occasionally. Remove bay leaf from sauce.

Combine cottage cheese, spinach, and Parmesan cheese; set aside.

Coat a 12-x8-x2-inch baking dish with cooking spray. Spoon 1 cup turkey sauce into baking dish. Top with 6 wonton wrappers laid in a single layer; 1 cup spinach mixture, and 1-1/2 cups turkey sauce. Repeat layers twice, ending with sauce mixture.

Bake at 350 for 40 minutes or until thoroughly heated. Remove from oven; top with Mozzarella cheese, and bake an additional 5 minutes.

YIELD: 8 servings.

PER SERVING: 237 calories; 18.7grams protein; 8.4 gram fat; 22.6 grams carbohydrate; 30 mg cholesterol; 636mg. sodium; and

646 mg. potassium)

Recipe Source: Southern Living 1986 Annual Recipes Cookbook


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