Preheat oven to 375 degrees F.
Bring in a large pot of water to a boil. Add lasagna sheets to the boiling water, a few at a time, and cook until soft, about 8 minutes. When lasagna sheets have been cooked and removed, blanch the spinach in the same water, 1 minute.
Drain spinach and let cool slightly. Remove excess water by gathering and squeezing spinach in paper towels or pressing in a potato ricer.
Brown turkey in oil in a large non-stick skillet coated with nonstick spray over medium heat.
Minced onions, carrot, celery, mushrooms, and garlic for bolognese in a food processor; add to browned turkey in skillet. Cook until vegetables soften, 5 minutes.
Stir in drained diced tomatoes, dried herbs, pepper flakes, and black pepper; simmer 3 minutes.
Spread 2 tbsp of tomato sauce in the bottom of an 8-inch,2-quart square baking dish. Add remaining tomato sauce to bolognese in skillet; stir until combined. Remove bolognese from the heat; set aside.
Pulse cottage cheese, 1 cup mozzarella, and the egg in a food processor until smooth; set aside.
Layer 4 lasagna sheets over the tomato sauce in the dish, overlapping sheets and cutting ends off to fit. Reserve cut pieces for top layer. Spread 1/3 of the bolognese over lasagna sheets; top with half of the cheese sauce followed by half of the spinach.
Repeat layers with 4 more lasagna sheets, layering in opposite direction and cutting sheets to fit. Top with another 1/3 of the bolognese, remaining cheese sauce and spinach. Top with remaining whole lasagna sheet, the cut sheets, remaining bolognese, remaining 1/2 cup mozzarella and parmesan. Bake lasagna until topping is browned, about 25 minutes.
Remove lasagna from oven and let rest for 15 minutes before cutting into 6 pieces.
Makes 6 servings.
Repeat layers with 4 more lasagna sheets, layering in opposite direction and cutting sheets to fit. Top with another 1/3 of the bolognese, remaining spinach,and chese sauce. Top with remaining whole lasagna sheet, the cut
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (183g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (46%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 82.4mg||25 %|
|Sodium 179.9mg||6 %|
|Potassium 581.8mg||15 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 2.9g|
|Protein 16g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 151
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!