Name: Lean Lasagna
Total time: 1 h 45 min
Yield: Makes 8 servings
Ingredients: ½ pound ground turkey; 1 (14.5-oz.) can tomato puree; 3 (8-oz.) cans no-salt-added tomato sauce; ⅓ cup chopped green pepper; ⅓ cup chopped yellow onion; 1 garlic clove, crushed; 1 bay leaf; 1 ¼ teaspoons Italian seasoning; ½ teaspoon dried oregano; ¼ teaspoon fennel seeds; ⅛ 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

Step 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.

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Step 2
Preheat oven to 350°. Stir together cottage cheese, spinach, and Parmesan.
Step 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.
Step 4
Bake at 350° for 40 minutes or until thoroughly heated. Remove from oven. Top with mozzarella cheese, and bake 5 minutes more.

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