Ingredients:
1 Tbsp. olive oil
1 cup chopped yellow onion
4 cloves garlic, minced
1 pound fresh ground turkey
1 can (28 ounces) plum tomatoes, crushed
1 can (6 ounces) tomato paste
Coarse salt and freshly ground pepper
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh flat-leaf parsley
15 ounces low-fat ricotta or low-fat cottage cheese
1 cup freshly grated Parmesan cheese
1 large egg, beaten
1 bag fresh spinach, washed, but not dried
16 cooked lasagna noodles
4 cups low-fat shredded mozzarella cheese
Red pepper flakes (optional)
Procedure:
Preheat oven to 400°.
Heat olive oil in a large skillet over medium heat.
Add onion and cook until translucent.
Add garlic and cook for 1 minute more.
Add ground turkey and cook for about 10 minutes.
Add plum tomatoes and tomato paste.
Season with salt, black pepper and red pepper flakes.
Let simmer until thickened, about 20 minutes.
Stir in basil and parsley; set aside.
In a medium bowl, combine ricotta, 1/2 cup Parmesan cheese and egg; season with salt and pepper and set aside.
Place damp spinach in a large skillet over medium heat; cook until wilted.
Season greens with salt and pepper.
Remove from heat and set aside.
Ladle one-quarter of the turkey mixture into a 9″ x 13″ baking dish; spread to cover. Add a layer of lasagna noodles, one-third of the mozzarella, one-third of the ricotta mixture, one-third of the spinach mixture and another quarter of the turkey mixture. Repeat process two more times; top with remaining layer of pasta. Sprinkle remaining 1/2 cup Parmesan over top; transfer to oven. Bake until bubbly, 25 to 30 minutes.
Let stand about 5 minutes before cutting; serve.
1 cup chopped yellow onion
4 cloves garlic, minced
1 pound fresh ground turkey
1 can (28 ounces) plum tomatoes, crushed
1 can (6 ounces) tomato paste
Coarse salt and freshly ground pepper
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh flat-leaf parsley
15 ounces low-fat ricotta or low-fat cottage cheese
1 cup freshly grated Parmesan cheese
1 large egg, beaten
1 bag fresh spinach, washed, but not dried
16 cooked lasagna noodles
4 cups low-fat shredded mozzarella cheese
Red pepper flakes (optional)
Procedure:
Preheat oven to 400°.
Heat olive oil in a large skillet over medium heat.
Add onion and cook until translucent.
Add garlic and cook for 1 minute more.
Add ground turkey and cook for about 10 minutes.
Add plum tomatoes and tomato paste.
Season with salt, black pepper and red pepper flakes.
Let simmer until thickened, about 20 minutes.
Stir in basil and parsley; set aside.
In a medium bowl, combine ricotta, 1/2 cup Parmesan cheese and egg; season with salt and pepper and set aside.
Place damp spinach in a large skillet over medium heat; cook until wilted.
Season greens with salt and pepper.
Remove from heat and set aside.
Ladle one-quarter of the turkey mixture into a 9″ x 13″ baking dish; spread to cover. Add a layer of lasagna noodles, one-third of the mozzarella, one-third of the ricotta mixture, one-third of the spinach mixture and another quarter of the turkey mixture. Repeat process two more times; top with remaining layer of pasta. Sprinkle remaining 1/2 cup Parmesan over top; transfer to oven. Bake until bubbly, 25 to 30 minutes.
Let stand about 5 minutes before cutting; serve.
Recipe Type: Authentic
Recipe Author: White House Chef, Sam KassBook: A White House Garden Cookbook
Book Author: Clara Silverstein
Publisher: Red Rock Press, 2010
Recipe Source: http://www.fiercefoodie.com/presidents-day-recipes-favorites-from-the-white-house/
Recipe Source: http://www.oprah.com/food/White-House-Turkey-Lasagna-with-Spinach_1