Courtesy of "A White House Garden Cookbook" by Clara Silverstein. Permission of Red Rock Press.
|4 cloves garlic||1 tbsp chopped fresh flat-leaf parsley|
|1 tbsp olive oil||15 ounces low-fat ricotta or low-fat cottage cheese|
|1 cup chopped yellow onion||3/4 cup freshly grated parmesan cheese|
|1 pound fresh ground turkey||1 large egg|
|1 (28-ounce) can plum tomatoes||2 pounds fresh spinach|
|1 (6-ounce) can tomato paste||16 cooked lasagna noodles|
|1 tbsp chopped fresh basil (or 1 tsp. dried basil)||1 pound low-fat shredded mozzarella cheese|
Preheat the oven to 400 degrees.
Peel and mince the garlic.
In a large skillet, heat the olive oil over medium heat.
Add the onion and cook until the onion turns from white to translucently clear.
Add the garlic and cook for 1 minute more. Add the ground turkey and cook for about 10 minutes.
Add the crushed tomatoes and tomato paste to the turkey mixture, and stir to combine. Season with salt and pepper.
Reduce the heat and let the mixture simmer until thickened, about 20 minutes. Stir in the basil and parsley. Remove from the heat and set aside.
In a medium bowl, combine the ricotta or cottage cheese, ½ cup of the parmesan cheese, and the egg. Season to taste with salt and pepper.
Wash but do not dry the spinach. Place it in a large skillet over medium heat. Cook, stirring occasionally, until wilted. Remove from the heat and set aside.
In a 9-by-13-inch baking dish, ladle 1/4 of the turkey mixture. Spread it so it covers the bottom of the pan. Lay four of the lasagna noodles on top, then add a layer of 1/3 of the mozzarella cheese, followed by 1/3 of the ricotta mixture, 1/3 of the spinach, and another 1/4 of the turkey mixture. Repeat the layers of noodles, mozzarella, ricotta, spinach and turkey two more times. Top with the remaining four noodles. Sprinkle the remaining 1/4 cup of parmesan cheese over the top. Place in the oven and bake until bubbly, 25 to 30 minutes. Let stand about 5 minutes before cutting and serving.
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