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Lean Lasagna

Photo: Hector Sanchez; Styling: Karin Olsen

Hands-on time 1 hr
Total time 1 hr, 45 mins
Yield

Makes 8 servings

Our favorite recipe from the Cooking Light column, this lightened-up lasagna tastes every bit as flavorful as the traditional version.

Ingredients

  • 1/2 pound ground turkey
  • 1 (14.5-oz.) can tomato puree
  • 3 (8-oz.) cans no-salt-added tomato sauce
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped yellow onion
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 1 1/4 teaspoons Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fennel seeds
  • 1/8 teaspoon ground red pepper
  • Dash of ground nutmeg
  • 1 (12-oz.) container 2% reduced-fat cottage cheese
  • 1 (10-oz.) package frozen chopped spinach, thawed and pressed dry
  • 2 tablespoons grated Parmesan cheese
  • Vegetable cooking spray
  • 18 wonton wrappers
  • 1 cup (4 oz.) shredded part-skim mozzarella cheese

How to Make It

  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.