|1 pound lean ground turkey||1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry|
|1 cup packaged chopped onion||1/4 teaspoon salt|
|2 cups packaged diced butternut squash||1/2 teaspoon freshly ground pepper|
|1 cup plus 3 tablespoons fat-free tomato-basil pasta sauce||9 no-boil lasagna noodles|
|1 (15-ounce) carton fat-free ricotta cheese||1 1/2 cups shredded part-skim mozzarella cheese|
|1 egg white|
Preheat oven to 350 degrees F. Cook turkey, onion, and butternut squash in a large heavy skillet until meat loses its pink color, stirring to crumble meat. (Butternut squash will be crisp-tender.) Drain in a colander. Return to skillet and stir in pasta sauce. Set aside.
Place ricotta cheese, egg white, spinach, salt, and pepper in a bowl; mix well.
Using a slotted spoon, spread a thin layer of sauce (about 3 tablespoons) in bottom of a 9-inch square baking dish or pan. Arrange 3 noodles over sauce, cutting to fit; spoon half of ricotta mixture on noodles, spreading gently to cover; spoon 1/2 cup of remaining sauce mixture on ricotta mixture. Sprinkle with 1/2 cup cheese. Repeat layers once. Top with remaining 3 noodles and remaining sauce mixture; sprinkle with remaining 1/2 cup cheese.
Cover tightly and bake 45 minutes. Uncover and bake 15 minutes. Let stand 10 minutes before cutting. Makes 5 servings.
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