3/4 lb Ground turkey breast
1/4 c Onion, chopped
1/2 ts Dried dill weed
1/4 ts Dried oregano
1/4 ts Garlic powder
14 1/2 oz Canned diced tomatoes,
-drained
1/4 ts Salt
1/8 ts Pepper
CHEESE MIXTURE
10 oz Frozen spinach, chopped
15 oz Ricotta cheese (fat-free)
1 Egg Beaters 99% egg
-substitute
1/2 ts Garlic powder
1/4 ts Dried dill weed
10 Lasagna noodles, uncooked
-SAUCE-
8 oz Tomato sauce
1 ts Olive oil
1/2 ts Dried oregano
1/4 ts Sugar
Spray 9″cake pan.
In 2-qt. casserole, combine turkey, onion, 1/2 tsp. dill, 1/4 tsp. oregano
and 1/4 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.
Yields
8 Servings
