Friday, February 26, 2010

Whole Wheat Mock Lasagna

This is a great meal for serving larges groups of people. It's delicious and can easily be altered for special needs and taste buds.

1 lb Ground Lean Turkey
2 Cans (261/2 oz) Spaghetti Sauce -I use Prego or Del Monte
1 box (13.25 oz) Whole Wheat Pasta -I use Healthy Harvest Rotini Pasta. It's fun for the kids and less mess.
3 cups Low-fat Mozzarella cheese, Shredded
2 cups fresh baby spinach, chopped fine
1 tsp Italian seasoning
1 1/2 Tbsp dried onion flakes or 1/2 cup fresh diced onion
16 oz fat-free or low-fat cottage cheese or ricotta cheese (I use whatever is in the fridge at the time.)
1 egg

Brown Turkey with fresh onion; set aside. Following the directions on the box cook noodles until they are slightly firm. Spray a 9x13 pan with non-stick spray. Place half a can of sauce on the bottom of your dish. Take half of the cooked noodles and lay on top of the sauce. In a separate bowl add ricotta cheese, egg and Italian seasoning; mix and place on top of the cooked noodles and sauce. Your next layer is the ground turkey. (If you are using dried onion sprinkle the dried onion on top of the turkey.) Sprinkle a cup of mozzarella cheese. Then in a separate bowl mix the 2nd half of the opened can of sauce and your diced spinach; place on top of your cheese layer. Open the second can of sauce and pour over your veggie/sauce mixture. Covering the entire dish. Depending on the depth of your 9x13 you may have a few tablespoons of sauce left over. Top with remaining cheese and bake at 350 degrees for about 40 minutes.

note: You may want to bake with a cookie sheet under your dish just in case your lasagna spills over. Also, get creative with your veggie mixture. For your picky eaters you can sneak in just about any vegetable by dicing small or even pureeing. The spaghetti sauce flavor is great at hiding the veggie flavor.

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