White House Turkey Lasagna with Spinach

Courtesy of "A White House Garden Cookbook" by Clara Silverstein. Permission of Red Rock Press.

White House Turkey Lasagna with Spinach

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    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


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    • 1

      Preheat the oven to 400 degrees.

    • 2

      Peel and mince the garlic.

    • 3

      In a large skillet, heat the olive oil over medium heat.

    • 4

      Add the onion and cook until the onion turns from white to translucently clear.

    • 5

      Add the garlic and cook for 1 minute more. Add the ground turkey and cook for about 10 minutes.

    • 6

      Add the crushed tomatoes and tomato paste to the turkey mixture, and stir to combine. Season with salt and pepper.

    • 7

      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.

    • 8

      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.

    • 9

      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.

    • 10

      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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