Lasagna Lovin'

I was having a pasta craving and had some left over ground turkey so I searched the Weight Watchers website for a good pasta recipe and stumbled upon the Chicken and Spinach Lasagna. I decided to sub ground turkey for ground chicken and halved the original recipe but it turned out great. I even got my husband to eat spinach! That's a first.

Source: WeightWatchers.com

Turkey and Spinach Lasagna

• 3/4 cup Kraft Low-Moisture, Part-Skim Finely Shredded Mozzarella Cheese, or similar product, divided
• 1 items egg white(s), lightly beaten
• 1/2 tsp garlic powder
• 1/2 Tbsp olive oil
• 10 oz chopped frozen spinach, thawed and squeezed dry
• 1 sprays cooking spray
• 1/2 Tbsp Italian seasoning
• 26 oz Contadina Marinara Sauce, or other low-fat marinara sauce
• 1/2 pound Jennie-O Turkey Store Extra lean ground breast
• 6 items dry lasagna noodles
• 1/3 cup onion(s), chopped
• 15 oz part-skim ricotta cheese

Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.

Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside.
Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.

To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers again ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)

Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 6 pieces.

6 WW points