INGREDIENTS

INSTRUCTIONS

1. Fry onion garlic and ground turkey in skillet until turkey is browned.
Reserve 1 tsp. raw onion for later use. Use a large non-stick skillet or
add a little water to saute. Drain all liquid off meat and onions when
finished. Pat with a paper towel. (If not using meat, saute onions & garlic
in water until soft, but NOT browned.) Add spaghetti sauce and spices to
the meat mixture, and heat through on stove. (Sometimes I add 1/8 tsp. of
red pepper flakes as well for a little zip. Add spices to your own taste.)
2. Meanwhile, cook lasagna noodles until soft (Read package.). When
finished, drain and let cool a little. While noodles are cooking, wash
spinach and remove stems.
3. In blender or food processor, add non-fat cottage cheese, parsley, onion
and spinach. Process until creamy, and until well-combined.
4. Assemble the lasagna in a non-stick rectangular pan (or a pan sprayed
lightly with cooking spray.) First add enough sauce to lightly coat the
bottom of the pan. Then add a layer of noodles. Then more sauce, a layer of
the cottage cheese spread, and then a sprinkle of non-fat mozzarella.
Repeat until you have used all the noodles. Finish with a light coating of
sauce and a sprinkle of the mozzarella.
5. Cover pan with aluminum foil. Bake at 350 F for 25 minutes covered; then
uncover and bake 20 more minutes. Let cool 10 minutes, cut and serve. MC
formatting by bobbi744@sojourn.com
NOTES : (Bobbie)A wonderful flavorful lasagna. I used 1 lb. ground turkey,
instead of the 1/2 pound recommended. I also used about 12 lasagna noodles,
which is a little over half a pkg.
Recipe by: Reddhedd@aol.com
Posted to MC-Recipe Digest V1 #389 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 25, 1997.

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