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Garlic Southwestern Lasagna

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  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

Recipe Summary

Side Dish

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Garlic Southwestern Lasagna Recipe