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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The Feta and the Sundried Tomatoes make this a treat. Ingredients:
5 sun-dried tomatoes (not oil-packed) |
2 teaspoons olive oil |
1 1/2 cups chopped red onions |
2 teaspoons minced garlic |
1 1/4 lbs extra-lean ground turkey |
8 ounces lean italian turkey sausage |
1 cup packed grated unpeeled zucchini |
2 cups your favourite pasta sauce, tomato |
1 (8 ounce) can tomatoes with mixed italian herbs, undrained, chopped |
1 tablespoon dried italian seasoning |
1 tablespoon balsamic vinegar |
1 tablespoon brown sugar |
1/4 teaspoon fresh ground black pepper |
1/4 cup minced fresh basil leaf |
2 cups light ricotta cheese |
2 ounces crumbled feta cheese with herbs |
1 (8 ounce) package frozen spinach, thawed, squeezed dry and chopped |
1 egg |
12 whole wheat lasagna noodles |
1 1/2 cups four cheese blend, shredded |
Directions:
1. Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce.
2. To make sauce, heat olive oil over medium-high heat in a large pot. Add onions and garlic. Cook and stir until onions have softened, about 4 minutes.
3. Add ground turkey and sausage, breaking up any large pieces. Cook until meat is no longer pink. Add zucchini and cook for 2 minutes. Add from pasta sauce to ground black pepper inclusive. When sun-dried tomatoes are soft enough, drain and chop them (fine) and add to sauce. Bring sauce to a boil.
4. Reduce heat to low and simmer, covered, for 20 minutes. Stir in minced basil and remove from heat.
5. Combine ricotta, feta and spinach in a bowl. Refridgerate until needed.
6. Cook lasagna noodles according to package directions. Drain well.
7. Preheat oven to 375ºF. To assemble lasagna, lightly spray a deep 9 x 13-inch casserole dish with cooking spray. Spoon some meat sauce over bottom of dish.
8. Arrange 4 noodles over sauce and layer as follows: 1/3 meat sauce, 1/2 4-cheese blend, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, 1/3 meat sauce, 1/2 4-cheese blend.
9. Cover loosely with foil and bake for 30 minutes. Uncover and bake 10 more minutes. Let lasagna stand for 10 minutes before serving.
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