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Sherry's Turkey Spinach Lasagna

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 1 hr 20 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 2 tsp. olive oil
  • 1 small white onion, chopped
  • 3 minced garlic cloves (from jar)
  • 1 lb. thinly sliced turkey cutlets
  • 1 jar (26 oz.) pasta sauce, reserving 1/4 cup
  • 1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained
  • Salt and pepper to taste
  • 2 tsp. Italian seasonings
  • 16 oz. part-skim ricotta cheese
  • 1 large egg
  • 12 oz. Kraft Shredded Reduced-Fat Mozzarella Cheese, divided
  • 12 uncooked, no-boil lasagna noodles
  • 1-1/2 lb. fresh spinach, washed, dried and stems removed
make it
Preheat oven to 375°F. Spray a 9x13-inch baking pan with cooking spray. Set aside. In large nonstick skillet, add oil. Add onion and garlic, saute for 2 min. Add turkey cutlets, saute for 3 minutes per side until golden brown. Remove from pan. Once cool, cut cutlets into bite-size pieces.

Return pan to stove; add sauce from jar, tomatoes, salt, pepper and Italian seasonings. Cook over med heat until most of the liquid has evaporated and the sauce has thickened. In medium bowl, combine ricotta cheese, egg and half the mozzarella cheese. Mix until well blended.

Spread the reserved pasta sauce on bottom of baking pan, layer 4 uncooked lasagna noodles, 1/3 of the ricotta cheese mix, a layer of turkey cutlets, some of the tomato mix and a layer of spinach. Repeat, ending with lasagna noodles, sauce and remaining mozzarella cheese. Cover pan with foil, lightly sprayed with cooking spray so that it won't stick to the lasagna.

Bake for 30 minutes. Remove foil, and bake another 20 minutes or until hot and bubbly.
This takes time, but is very much worth it.
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