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www.RecipeFaire.com Presents:
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Turkey Kale and Mushroom Lasagna
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by:
Lanier Knight
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Turkey Kale and Mushroom Lasagna Recipe uses lasagna noodles, olive oil, mushrooms, garlic, basil, oregano, kale, turkey, tomato puree, tomatoes, ricotta, chèvre and mozzarell cheese and egg whites to create this tasty turkey lasagna recipe.
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INGREDIENTS
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12 high fiber whole grain or white lasagna noodles
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1 1/2 tablespoons olive oil
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2 packages (10 ounces each) sliced baby bella mushrooms
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6 garlic cloves, chopped
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2 tablespoons chopped fresh basil leaves
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2 tablespoons chopped fresh oregano leaves
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1 pound kale, ribs removed, leaves coarsely chopped (about 12 cups packed)
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4 cups coarsely chopped cooked turkey or chicken
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1 can (29 ounces) tomato puree
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3 cups warm water
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1 cup sun-dried tomatoes (not packed in oil) (about 5 ounces)
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 container (15 ounces) fat-free ricotta cheese
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1 package (4 ounces) chèvre cheese
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2 large egg whites
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Nonstick cooking spray
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1 3/4 cups shredded reduced fat mozzarella cheese (7 ounces)
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DIRECTIONS
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1:
Preheat oven to 350°F. Cook lasagna noodles as label directs. Meanwhile, in large skillet, heat oil over medium-high heat. Add mushrooms and cook 4 to 5 minutes or until almost all liquid has evaporated, stirring occasionally. Stir in garlic, basil and oregano, and cook 1 minute. Gradually add kale and cook 3 to 4 minutes or until wilted, covering between additions and stirring frequently. Transfer to large bowl; fold in chopped turkey. (Makes about 10 cups.)
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2:
Meanwhile, in blender, combine tomato puree, water, sun-dried tomatoes, salt and pepper. Blend until smooth. (Makes 7 cups.) In a medium bowl, stir together ricotta, chèvre and egg whites. (Makes 2 1/2 cups.)
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3:
To assemble, spray 13 x 9-inch baking dish with nonstick cooking spray. In bottom of prepared dish, spread 1 cup tomato mixture. Top with 3 noodles, 1/3 turkey mixture (about 3 1/3 cups), 1 2/3 cups tomato mixture, 1/3 cheese mixture (about 3/4 cup) and 1/2 cup mozzarella cheese. Repeat layers 2 more times; top with remaining 3 lasagna noodles and 1 cup tomato mixture. Sprinkle with remaining 1/4 cup mozzarella cheese.
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4:
Bake 60 to 70 minutes or until are bubbly and top is browned. Let stand 10 minutes before cutting.
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