Spinach and Turkey Lasagna |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 12 |
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I am trying to pare down my old copies of Light & Tasty and I wanted to be sure to keep this recipe. It is from the Aug/Sept. 2006 issue and was submitted by Lynette Randleman. I've made this once and we really enjoyed it! Ingredients:
3 tablespoons butter |
1/3 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups nonfat milk |
3 ounces reduced-fat cream cheese, cubed |
3/4 cup parmesan cheese |
1 lb italian turkey sausage link, casings removed and crumbled |
1 medium onion, chopped |
4 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon dried marjoram |
1/2 teaspoon fennel seed, crushed |
1 (7 1/2 ounce) jar roasted sweet red peppers, drained and chopped |
1/2 cup white wine or 1/2 cup reduced-sodium chicken broth |
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry |
3/4 cup 2% fat cottage cheese |
1/4 teaspoon ground nutmeg |
9 lasagna noodles, cooked, rinsed and drained |
1/2 cup part-skim mozzarella cheese, shredded |
Directions:
1. In a saucepan, melt butter. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream cheese until melted. Stir in Parmesan cheese just until melted. Remove from the heat; set aside.
2. In a large nonstick skillet coated with nonstick cooking spray, cook sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Stir in oregano, marjoram and fennel; cook for 1 minute.
3. Add roasted peppers and wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is reduced to 3 tablespoons. Remove from the heat; set aside. In a small bowl, combine spinach, cottage cheese and nutmeg; set aside.
4. Spread 1/2 cup reserved cheese sauce in a 13 x9 x2 baking dish coated with nonstick cooking spray. Top with three noodles, half of the sausage mixture, half of the spinach mixture and 1 cup sauce; repeat layers. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
5. Cover and bake at 375 for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through and top is lightly browned. Let stand for 10 minutes before cutting.
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