Finally, a family favourite in a low-fat format!
This recipe reduces the fat content by using low-fat mozzarella, and gives us a choice between cottage cheese and ricotta. Add a pinch of nutmeg to the cheese and spinach mixture to bring out the flavour. The taste of spinach adds a little extra in this dish, and is a great way to make sure your family gets their daily dose of greens.
Ingredients:
Serves 4
- 240 mL (1 cup) onion, chopped
- 240 mL (1 cup) green bell pepper, chopped
- 240 mL (1 cup) diced tomato
- 455 g (1 lb) ground turkey
- 30 mL (2 tsp) dried Italian seasoning
- 475 mL (2 cups) can tomato sauce
- 475 mL (2 cups) cottage cheese or ricotta cheese
- 240 mL (1 cup) shredded low-fat mozzarella cheese, plus 60 mL (¼ cup) to sprinkle on top
- 300 mL (1¼ cup) chopped frozen spinach, thawed and drained
- One package of ready-to-bake lasagna noodles (use only 16 noodles)
- Salt and pepper, to taste
- Optional: One pinch of nutmeg
Directions:
- Preheat oven to 205ºC (400ºF).
- Spray a skillet with nonstick cooking spray and heat until hot over high heat.
- Add the chopped onion and green bell pepper and cook for 3 minutes, stirring occasionally.
- Add the ground turkey and sauté until browned and cooked through, about 5 minutes. Stir frequently.
- Add the Italian seasoning, diced tomatoes and half of the tomato sauce; stir to combine and bring to a boil while stirring occasionally. Remove from heat and season to taste with salt and pepper.
- In a bowl mix together cottage cheese or ricotta, 240 mL (1 cup) of shredded mozzarella and chopped spinach. Stir together and season with salt and pepper. Add a pinch of nutmeg (optional).
- Spray pan with nonstick cooking spray and spread 120 mL (1/2 cup) of the sauce (from Step 5) across the bottom of pan.
- Add 4 lasagna noodles on top of the sauce. Spread 1/2 of the cottage cheese mixture (from Step 6) or ricotta mixture over the noodles.
- Top with 4 more lasagna noodles; spread the remaining 120 mL (1/2 cup) of the tomato sauce (from Step 5) over noodle layer.
- Repeat Step 8 and top with the remaining 4 noodles. Top with the remaining sauce and remaining mozzarella cheese.
- Place lasagna pan on a cookie sheet in the oven to prevent it from bubbling over onto the oven floor. Bake at 205ºC (400ºF) for 45 minutes until hot and bubbly. Let pan cool 5-10 minutes before cutting and serving.
- The lasagna can be refrigerated for 2 days or frozen in a Ziploc® brand Container with a Snap 'n Seal Lid for a week. If freezing, let thaw before reheating.
Diane’s Entertaining Tip:
To welcome in the spring early, I throw a tea party for my girlfriends and invite everyone to bring their favourite spring flower. It brightens everyone’s spirits and fills the air with the scent of spring!
- Allison, Hamilton, ON
