Lean Lasagna

- Photo: Hector Sanchez; Styling: Karin Olsen
Photo: Hector Sanchez; Styling: Karin Olsen

Our favorite recipe from the Cooking Light column, this lightened-up lasagna tastes every bit as flavorful as the traditional version.

Hands-on time: 1 hour
Total time: 1 hour 45 minutes
Yields: Makes 8 servings


1/2 pound ground turkey

1 (14.5-oz.) can tomato puree

3 (8-oz.) cans no-salt-added tomato sauce

1/3 cup chopped green pepper

1/3 cup chopped yellow onion

1 garlic clove, crushed

1 bay leaf

1 1/4 teaspoons Italian seasoning

1/2 teaspoon dried oregano

1/4 teaspoon fennel seeds

1/8 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

How to Make It

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.

Preheat oven to 350°. Stir together cottage cheese, spinach, and Parmesan.

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.

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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