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Turkey and Spinach Potato Lasagna
November 21st, 2011UnfeaturedWeekly Recipe:NonWeekly![[title]](http://www.naturalsolutionsmag.com/sites/default/files/imagecache/recipe_image_thumb/recipe/Turkey_and_Spinach_Potato_Lasagna.jpg "[title]")
Serves 82 pounds peeled baking potatoes,
cut into 1/4-inch slices
2 teaspoons olive oil
1 pound lean ground turkey breast
1 medium onion, chopped
2 cloves garlic, minced
2 cups no-salt-added tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup low-fat ricotta cheese
1 cup low-fat cottage cheese
1 egg, lightly beaten
1 egg white
1 10 oz package frozen, chopped spinach, thawed and drained
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese (optional)1. Preheat oven to 450 degrees.
2. Coat potato slices with olive oil, and layer on a baking sheet coated with cooking spray. Bake 25 to 30 minutes, until slices are firmly tender and beginning to brown on the edges. Remove, and set aside.
3. In a nonstick skillet, cook turkey, onion, and garlic, browning meat. Drain fat. Return to burner, adding tomato sauce and herbs. Cover, and let simmer.
4. In a medium bowl, mix ricotta and cottage cheeses, egg, and spinach.
5. Arrange half the potato slices in a 9-by-13-inch baking pan coated with cooking spray. Spread with half of the spinach-cheese mixture. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers, and if desired, sprinkle top with Parmesan cheese.
6. Bake at 350 degrees for 30 minutes. Remove from oven, and let stand 10 minutes before cutting and serving.
nutrition info per serving: 434 calories; 15 g fat; 7 g saturated fat; 101 mg cholesterol; 33 g protein; 46 g carbohydrates; 4 g fiber; 327 mg sodium
Roasted Butternut Squash, Rosemary, and Garlic Lasagna
September 1st, 2009Unfeatured3 pounds squash, diced
1/4 cup butter
4 tablespoons flour
4 cups milk
2 tablespoons rosemary
1 head raosted garlic
Lasagna noodles
1. Layer diced squash in a shallow baking pan, roast for 10 minutes at 450 degrees; then mash roasted squash.
2. In a heavy saucepan, combine butter, flour, milk, and rosemary. Stir in roasted garlic, simmer for another 10 minutes; then add mashed squash.
3. Pour sauce into baking dish, and cover with 3 lasagna noodles. Spread remaining sauce over pasta, and assemble another layer. Cover with foil, and bake for 30 minutes at 375 degrees.
Turkey and Spinach Potato Lasagna
March 1st, 2009Unfeatured
2 pounds peeled baking potatoes,
cut into 1/4-inch slices
2 teaspoons olive oil
1 pound lean ground turkey breast
1 medium onion, chopped
2 cloves garlic, minced
2 cups no-salt-added tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup low-fat ricotta cheese
1 cup low-fat cottage cheese
1 egg, lightly beaten
1 egg white
1 10 oz package frozen, chopped spinach, thawed and drained
1 cup shredded part-skim
mozzarella cheese
1/2 cup grated Parmesan cheese (optional)1. Preheat oven to 450 degrees.
2. Coat potato slices with olive oil, and layer on a baking sheet coated with cooking spray. Bake 25 to 30 minutes, until slices are firmly tender and beginning to brown on the edges. Remove, and set aside.
3. In a nonstick skillet, cook turkey, onion, and garlic, browning meat. Drain fat. Return to burner, adding tomato sauce and herbs. Cover, and let simmer.
4. In a medium bowl, mix ricotta and cottage cheeses, egg, and spinach.
5. Arrange half the potato slices in a 9-by-13-inch baking pan coated with cooking spray. Spread with half of the spinach-cheese mixture. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers, and if desired, sprinkle top with Parmesan cheese.
6. Bake at 350 degrees for 30 minutes. Remove from oven, and let stand 10 minutes before cutting and serving.nutrition info per serving (8): 434 calories; 15 g fat; 7 g saturated fat; 101 mg cholesterol; 33 g protein; 46 g carbohydrates; 4 g fiber; 327 mg sodium