HappyTummy              

It may not be the prettiest dish, but it really does taste quite good. Or so my husband says. And it’s on the healthier side, as far as a cheesy pasta dish goes. My recipe for lasagne includes homemade marinara sauce, extra lean ground turkey, baby spinach, zucchini sheets and whole wheat lasagna noodles. Instead of ricotta, I use a low-fat cottage cheese. And my lasagne has real Parmesan—not the kind found in a green cardboard cylinder. Finally, it’s topped off with just enough shredded mozzarella…but not too much.

The key to this, and all lasagne, is to really let is sit for a while before cutting into it. That helps the pasta, cheese and fillings absorb all the yummy tomato sauce and juices, and helps the dish retain its shape.

And on a side note: You may have noticed that the title of this recipes refers to “lasagne” and not “lasagna”…”Lasagna” is the Italian word for just one sheet of pasta, whereas “lasagne” refers to multiple sheets. I learned that on The Splendid Table a few months ago!

Recipe: Whole Wheat Turkey-Spinach Lasagne
Serves 8

• 1/2 lb ground extra lean turkey
• 3 cups marinara sauce
• 1 1/2 cups water
• 15 oz. container small curd low-fat cottage cheese
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan cheese
• 1/2 cup Egg Beaters
• 1 tsp Italian herb seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Uncooked lasagna sheets
• Handful baby spinach
• 1 large zucchini, sliced into 1/4-inch coins on the diagonal

Heat oven to 350°F. Brown ground turkey and drain. Add turkey to marinara sauce and water; simmer about 10 minutes.

In another bowl, stir together cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, Egg Beaters, Italian herb seasoning, salt and pepper.

Pour about 1 cup sauce mixture on bottom of 13×9-inch baking dish. Arrange pasta pieces over sauce (leave some room between pasta sheets, as they will swell as they bake); cover with 1 cup sauce. Add a layer of spinach and a layer of zucchini. Spread one-half cheese filling over sauce (it’s okay to “dollop” the cheese mixture on top, as everything will spread as it bakes). Repeat layers of lasagna, sauce, vegetables and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with leftover 1/2 cup mozzarella cheese.

Cover with foil and bake for 40 to 45 minutes. Remove foil and bake additional 10 minutes or until hot and bubbly. Let stand at least 15 minutes before cutting.