Yield: 8 Servings
|¾ pounds||Ground turkey breast|
|¼ cup||Onion, chopped|
|½ teaspoon||Dried dill weed|
|¼ teaspoon||Dried oregano|
|¼ teaspoon||Garlic powder|
|14½ ounce||Canned diced tomatoes, drained|
|10 ounces||Frozen spinach, chopped|
|15 ounces||Ricotta cheese (fat-free)|
|1 \N||Egg Beaters® 99% egg substitute|
|½ teaspoon||Garlic powder|
|¼ teaspoon||Dried dill weed|
|10 \N||Lasagna noodles, uncooked|
|8 ounces||Tomato sauce|
|1 teaspoon||Olive oil|
|½ teaspoon||Dried oregano|
Spray 9"cake pan.
In 2-qt. casserole, combine turkey, onion, ½ tsp. dill, ¼ tsp. oregano and ¼ tsp. garlic powder. Microwave HIGH for 5-7 min or until no longer pink. Drain. Add half of diced tomatoes, salt and pepper. Mix well and set aside.
Unwrap spinach and place on plate. Microwave HIGH for 4-6 min or until defrosted. Drain, pressing to remove excess moisture. In med. mixing bowl, combine spinach and remaining cheese mixture ingredients. Mix well. Set aside.
Prepare lasagna noodles as directed on package. Rinse and drain. Trim each cooked noodle to 8" in length. Arrange noodles, overlapping slightly, in spokelike fashion in 9-inch round cake dish.
Spoon cheese mixture in dish. Spread gently to make even layer. Top with meat mixture. Place ends of lasagna noodles over filling to enclose. Cover with plastic wrap. Microwave 70% (MED-HIGH) for 5-11 min or until center is 140 degrees. Let stand covered for 5 min.
Place remaining diced tomatoes and sauce ingredients in 1 qt. casserole.
Microwave uncovered HIGH for 4-6 min or until sauce is hot and flavors are blended.
Invert pie on serving plate. Serve in wedges with sauce.
Recipe by: Low-fat MW Posted to MC-Recipe Digest V1 #589 by Vickie Regnart <ec628964@...> on Apr 27, 1997