Garlic Southwestern Lasagna
|Fresh ground turkey||1⁄2 Pound (Light And Dark Meat)|
|Salsa||4 Cup (64 tbs)|
|Ground cumin||2 Teaspoon|
|Garlic||8 Clove (40 gm), minced and divided|
|Bottled minced garlic||8 Teaspoon, divided|
|Canned pinto beans||15 Ounce, rinsed and drained (1 Can)|
|Part skim ricotta cheese||15 Ounce (1 Carton)|
|Cheese||4 Ounce (1/2 Cup)|
|Grated fresh parmesan cheese||2 Ounce (Fresh, 1/2 Cup)|
|Egg white||1 Large|
|Frozen chopped spinach||10 Ounce, thawed, drained, and squeezed dry (1 Package)|
|No boil lasagna noodles||15|
|Shredded reduced fat mexican blend cheese/Reduced-fat sharp cheddar cheese||5 Ounce (1 1/4 Cups)|
1. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, and saute 3 minutes. Add turkey, and cook until done, stirring to crumble. Remove from heat, and stir in salsa, cumin, half of garlic, and beans.
2. Place ricotta in a food processor, and process 1 minute or until mixture is smooth. Add remaining minced garlic, cream cheese, A cup Parmesan cheese, and egg white, and pulse 2 to 3 times or until blended. Add spinach, and pulse 2 to 3 times.
3. Spread 3/4 cup turkey mixture evenly in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over turkey mixture, and top with 1 cup ricotta mixture, 3/4 cup turkey mixture, and 1/2 cup shredded Mexican cheese. Repeat the layers, ending with noodles. Spread remaining turkey mixture over noodles, and sprinkle with remaining 1/4 cup Parmesan cheese. Cover lasagna with foil, and chill for 24 hours.
4. Preheat oven to 375°.
5. Bake lasagna, covered, at 375° for 30 minutes.Uncover the lasagna, and sprinkle with the remaining 1/4 cup shredded Mexican cheese.Bake, uncovered, for 10 minutes or until cheese melts