Here's the recipe I promised to post.
Cooking Light July 2000
1 cup chopped onion
½ lb ground turkey
4 cups bottled salsa
2 teaspoons ground cumin
8 garlic cloves, minced and divided
1 (15 oz) can pinto beans, rinsed and drained
1 (15oz) carton part-skim ricotta cheese
½ cup (4 oz) 1/3 less fat cream cheese
½ cup (2 oz) grated fresh Parmesan cheese, divided
1 large egg white
1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
15 pre cooked lasagna noodles
1 cup (4 oz) preshredded reduced fat Mexican blend or cheddar cheese
Oregano sprigs (optional)
1) Place a large nonstick skillet coated with cooking spray over medium-high head 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.
2) Place ricotta in a food processor, and process for 1 minute or until smooth. Add remaining garlic, cream cheese, ¼ cup Parmesan, and egg white; pulse 2 to 3 times.
3) Spread ¾ 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, ¾ cup turkey mixture, and ¼ cup Mexican cheese. Repeat layers, ending with noodles. Spread remaining turkey mixture over noodles, and sprinkle with ¼ cup Parmesan. Cover with foil, store in refrigerator up to 24 hours.
4) Preheat oven to 375°
5) Back, covered, at 375° for 30 minutes. Uncover and sprinkle with ¼ cup Mexican cheese, and bake, uncovered for 10 minutes. Let stand for 10 minutes. Garnish with oregano sprigs, if desired.
Yield: 9 servings
Fat 12.5 g
[This message has been edited by Liz K (edited 06-25-2000).]
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