three-cheese turkey lasagna

Ingredients

• FOR THE LASAGNA-
• 9 dry whole wheat lasagna sheets
• 1 pound frozen spinach
• FOR THE BOLOGNESE-
• 3/4 pound ground turkey breast
• 1 tsp canola oil
• 1/2 cup each chopped onion, carrot, and celery
• 8 oz button mushrooms
• 2 cloves garlic
• 1 can (14.5 oz) low-sodium diced tomatoes well drained
• 1 tbsp dried Italian herbs
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 1 can (8 oz) low-sodium tomato sauce divided
• FOR THE CHEESE SAUCE-
• 1-1/2 cups (12oz) 2% cottage-cheese
• 1-1/2 cups (8oz) shredded part-skim mozzarella divided
• 1 egg
• 1/4 cup shredded Parmesan

Instructions

1. Preheat oven to 375 degrees F.
2. Bring in a large pot of water to a boil. Add lasagna sheets to the boiling water, a few at a time, and cook until soft, about 8 minutes. When lasagna sheets have been cooked and removed, blanch the spinach in the same water, 1 minute.
3. Drain spinach and let cool slightly. Remove excess water by gathering and squeezing spinach in paper towels or pressing in a potato ricer.
4. Brown turkey in oil in a large non-stick skillet coated with nonstick spray over medium heat.
5. Minced onions, carrot, celery, mushrooms, and garlic for bolognese in a food processor; add to browned turkey in skillet. Cook until vegetables soften, 5 minutes.
6. Stir in drained diced tomatoes, dried herbs, pepper flakes, and black pepper; simmer 3 minutes.
7. Spread 2 tbsp of tomato sauce in the bottom of an 8-inch,2-quart square baking dish. Add remaining tomato sauce to bolognese in skillet; stir until combined. Remove bolognese from the heat; set aside.
8. Pulse cottage cheese, 1 cup mozzarella, and the egg in a food processor until smooth; set aside.
9. Layer 4 lasagna sheets over the tomato sauce in the dish, overlapping sheets and cutting ends off to fit. Reserve cut pieces for top layer. Spread 1/3 of the bolognese over lasagna sheets; top with half of the cheese sauce followed by half of the spinach.
10. Repeat layers with 4 more lasagna sheets, layering in opposite direction and cutting sheets to fit. Top with another 1/3 of the bolognese, remaining cheese sauce and spinach. Top with remaining whole lasagna sheet, the cut sheets, remaining bolognese, remaining 1/2 cup mozzarella and parmesan. Bake lasagna until topping is browned, about 25 minutes.
11. Remove lasagna from oven and let rest for 15 minutes before cutting into 6 pieces.
12. Makes 6 servings.
13. Repeat layers with 4 more lasagna sheets, layering in opposite direction and cutting sheets to fit. Top with another 1/3 of the bolognese, remaining spinach,and chese sauce. Top with remaining whole lasagna sheet, the cut