Precooked lasagna noodles require no boiling, but be sure to make this dish 24 hours ahead so the juices from the sauce and ricotta mixture have time to soften the noodles. You can use regular cooked lasagna noodles and proceed with the recipe immediately, if you like.
1 cup chopped onion
1/2 pound ground turkey
4 cups bottled salsa
2 teaspoons ground cumin
8 garlic cloves, minced and divided
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) carton part-skim ricotta cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 cup (4 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
Oregano sprigs (optional)
How to Make It
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, and cook for 3 minutes. Add turkey; cook until browned, stirring to crumble. Add salsa, cumin, half the garlic, and beans.
Place ricotta in a food processor, and process for 1 minute or until smooth. Add remaining garlic, cream cheese, 1/4 cup Parmesan, and egg white; pulse 2 to 3 times. Add the spinach, and pulse 2 to 3 times.
Spread 3/4 cup turkey mixture in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the turkey mixture, and top with 1 cup ricotta mixture, 3/4 cup turkey mixture, and 1/4 cup Mexican cheese. Repeat layers, ending with noodles. Spread remaining turkey mixture over noodles, and sprinkle with 1/4 cup Parmesan. Cover with foil; store in refrigerator up to 24 hours.
Preheat oven to 375°.
Bake, covered, at 375° for 30 minutes. Uncover and sprinkle with 1/4 cup Mexican cheese, and bake, uncovered, for 10 minutes. Let stand for 10 minutes. Garnish with oregano sprigs, if desired.
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