Garlic Southwestern Lasagna Recipe
Ingredients
| Ground turkey meat | 1/2 pound | |
| Salsa | 4 Cup (16 tbs) | |
| Ground cumin | 2 Teaspoon | |
| Garlic | 8 Clove (5gm), divided | |
| 8 teaspoons bottled minced garlic, divided | ||
| Pinto beans | 1 Can (10oz), drained, rinsed | |
| Ricotta cheese | 1 Carton (1l) | |
| 1/2 cup (4 ounces) | ||
| Cheese | 1/3 | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Egg white | 1 Large | |
| Frozen chopped spinach package | 1 , squeezed | |
| No boil lasagna noodles | 15 | |
| Fat | 1 1/4 Cup (16 tbs) | |
| Mexican blend or reduced-fat sharp Cheddar cheese | ||
Directions
1. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, and saute 3 minutes. Add turkey, and cook until done, stirring to crumble. Remove from heat, and stir in salsa, cumin, half of garlic, and beans.
2. Place ricotta in a food processor, and process 1 minute or until mixture is smooth. Add remaining minced garlic, cream cheese, A cup Parmesan cheese, and egg white, and pulse 2 to 3 times or until blended. Add spinach, and pulse 2 to 3 times.
3. Spread 3/4 cup turkey mixture evenly in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over turkey mixture, and top with 1 cup ricotta mixture, 3/4 cup turkey mixture, and 1/2 cup shredded Mexican cheese. Repeat the layers, ending with noodles. Spread remaining turkey mixture over noodles, and sprinkle with remaining 1/4 cup Parmesan cheese. Cover lasagna with foil, and chill for 24 hours.
4. Preheat oven to 375°.
5. Bake lasagna, covered, at 375° for 30 minutes.Uncover the lasagna, and sprinkle with the remaining 1/4 cup shredded Mexican cheese.Bake, uncovered, for 10 minutes or until cheese melts
2. Place ricotta in a food processor, and process 1 minute or until mixture is smooth. Add remaining minced garlic, cream cheese, A cup Parmesan cheese, and egg white, and pulse 2 to 3 times or until blended. Add spinach, and pulse 2 to 3 times.
3. Spread 3/4 cup turkey mixture evenly in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over turkey mixture, and top with 1 cup ricotta mixture, 3/4 cup turkey mixture, and 1/2 cup shredded Mexican cheese. Repeat the layers, ending with noodles. Spread remaining turkey mixture over noodles, and sprinkle with remaining 1/4 cup Parmesan cheese. Cover lasagna with foil, and chill for 24 hours.
4. Preheat oven to 375°.
5. Bake lasagna, covered, at 375° for 30 minutes.Uncover the lasagna, and sprinkle with the remaining 1/4 cup shredded Mexican cheese.Bake, uncovered, for 10 minutes or until cheese melts
Chef
