Photo: Hector Sanchez; Styling: Karin Olsen
Our favorite recipe from the Cooking Light column, this lightened-up lasagna tastes every bit as flavorful as the traditional version.
Makes 8 servings
1. Cook ground turkey in skillet over medium heat, stirring often, 8 minutes or until brown; drain well on paper towels. Stir together turkey, tomato puree, and next 10 ingredients in a large saucepan; cover and cook over low heat, stirring occasionally, 30 minutes. Discard bay leaf.
2. Preheat oven to 350°. Stir together cottage cheese, spinach, and Parmesan.
3. Coat a 13- x 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture into baking dish. Top with 6 wonton wrappers in a single layer (slightly overlapping), 1 cup spinach mixture, and 1 1/2 cups turkey mixture. Repeat layers twice, beginning with wontons and ending with turkey mixture.
4. Bake at 350° for 40 minutes or until thoroughly heated. Remove from oven. Top with mozzarella cheese, and bake 5 minutes more.