Recipe: White House turkey lasagna with spinach Sam Kass, White House chef Ingredients * 1 tablespoon olive oil * 1 cup chopped yellow onion * 4 cloves garlic, minced * 1 pound fresh ground turkey * 1 (28-ounce) can plum tomatoes, crushed * 1 (6-ounce) can tomato paste * Coarse salt and freshly ground pepper * 16 cooked whole-wheat lasagna noodles * 15 ounces low-fat ricotta or low-fat cottage cheese * 1 cup grated Parmesan cheese * 1 large egg, beaten * 2 cups fresh spinach, washed, but not dried * 1 pound low-fat shredded mozzarella cheese (optional) * 1 tablespoon chopped fresh or dried flat-leaf parsley * 1 tablespoon chopped fresh or dried basil
Preparation
Preheat oven to 400 degrees F.
Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute more. Add ground turkey and cook for about 10 minutes. Add damp spinach, stir until wilted. Add plum tomatoes, tomato paste, and season with salt and pepper; let simmer until thickened, about 20 minutes. Stir in basil and parsley; set aside.
In a medium bowl, combine ricotta, 1/2 cup Parmesan cheese, and egg; season with salt and pepper and set aside.
Ladle one-quarter of the turkey mixture into a 9-by-13-inch baking dish; spread to cover. Add 1/4 of lasagna noodles, one-third of the mozzarella, one-third of the ricotta mixture. Repeat process two more times; top with remaining lasagna noodles. Sprinkle remaining 1/2 cup Parmesan over top; transfer to oven. Bake until bubbly, 25 to 30 minutes.
Let stand about 5 minutes before cutting; serve. Serving Size
Servings vary depending on portion size
