YOUR SOLIN GENERATED RECIPE
Creamy Four Cheese Baked Lasagna
Lean ground turkey and whole wheat noodles layered with a velvety four-cheese blend and zesty marinara, baked until the golden cheese topping bubbles with savory aroma.
INGREDIENTS
4 oz ground turkey
0.5 cup low-fat cottage cheese
0.5 oz part-skim mozzarella cheese
1 tbsp grated parmesan cheese
1 tbsp part-skim ricotta cheese
1.5 sheets whole wheat lasagna noodles
0.5 cup marinara sauce
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat lasagna noodles in boiling water according to package directions until al dente, then drain and set aside.
In a non-stick skillet over medium heat, brown the ground turkey with minced garlic, sea salt, black pepper, and dried oregano until fully cooked.
While the turkey cooks, place the cottage cheese in a blender or food processor and pulse until completely smooth.
In a small bowl, stir together the smoothed cottage cheese and the ricotta cheese until combined.
In a small individual-sized baking dish, spread 2 tablespoons of marinara sauce on the bottom.
Layer with half of a lasagna noodle sheet (broken to fit), half of the cooked turkey, a handful of spinach, and a dollop of the creamy cheese mixture.
Repeat the layers until all ingredients are used, finishing with a noodle sheet topped with the remaining marinara sauce.
Sprinkle the shredded mozzarella and grated parmesan evenly over the top.
Bake for 20-25 minutes until the sauce is bubbling and the cheese is melted and golden brown.