Free Recipe Reddhedd s Lowfat Lasagne

Recipe Type: G Recipes

Recipe Preparation: bake

Cooking Ingredients for Reddhedd s Lowfat Lasagne Recipe

1/2 pk Lasagne noodles
8 oz Non-fat cottage cheese
1 pk (20 oz.) shredded non-fat
-mozzarella
1 cn (lg.) nonfat spaghetti sauce
1/2 c Fresh parsley (up to 1)
1 c Fresh spinach leaves, well
-washed
1/2 lb Ground turkey, (optional)
-(up to 1)
1 md Onion
2 Cloves garlic
Basil, oregano and pepper,
-to taste

Reddhedd s Lowfat Lasagne Preparation

1. Fry onion garlic and ground turkey in skillet until turkey is browned. Reserve 1 tsp. raw onion for later use. Use a large non-stick skillet or add a little water to saute. Drain all liquid off meat and onions when finished. Pat with a paper towel. (If not using meat, saute onions & garlic in water until soft, but NOT browned.) Add spaghetti sauce and spices to the meat mixture, and heat through on stove. (Sometimes I add 1/8 tsp. of red pepper flakes as well for a little zip. Add spices to your own taste.) 2. Meanwhile, cook lasagna noodles until soft (Read package.). When finished, drain and let cool a little. While noodles are cooking, wash spinach and remove stems. 3. In blender or food processor, add non-fat cottage cheese, parsley, onion and spinach. Process until creamy, and until well-combined. 4. Assemble the lasagna in a non-stick rectangular pan (or a pan sprayed lightly with cooking spray.) First add enough sauce to lightly coat the bottom of the pan. Then add a layer of noodles. Then more sauce, a layer of the cottage cheese spread, and then a sprinkle of non-fat mozzarella. Repeat until you have used all the noodles. Finish with a light coating of sauce and a sprinkle of the mozzarella. 5. Cover pan with aluminum foil. Bake at 350 F for 25 minutes covered; then uncover and bake 20 more minutes. Let cool 10 minutes, cut and serve. MC formatting by bobbi744@sojourn.com NOTES : (Bobbie)A wonderful flavorful lasagna. I used 1 lb. ground turkey, instead of the 1/2 pound recommended. I also used about 12 lasagna noodles, which is a little over half a pkg. Recipe by: Reddhedd@aol.com Posted to MC-Recipe Digest V1 #389 by Roberta Banghart <bobbi744@sojourn.com> on Jan 25, 1997.

Cooking Temperature:

Recipe Serves: 8

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