It's also been awhile since I shared a recipe with you fine folks! So I'm going to make an attempt (at least every other Monday) to share something I've made. These will be recipes with healthy twists or perhaps something I enjoy in moderation! If you look at my Instagram, it quickly becomes clear that I love playing around in the kitchen.
Today? Tomato-less turkey lasagna! Use a tomato base if you truly wish, but I have just come off a stretch of venison chili. I had made so much that I ended up freezing most of it. Needing a break from tomato for awhile, I tried this recipe and modified it a bit. Here we go...
Collect your ingredients!
- 1/2 lb ground turkey
- 1 container baby bella mushrooms
- 2 small cooking onions
- 1 package chopped frozen spinach
- 1 TB minced garlic
- 2 TB olive oil
- -1/2 container small curd cottage cheese
- 1/2 bag shredded mozzarella
- 1 box no-boil lasagna noodles
- salt and pepper to taste
Cut up mushrooms and onions. Begin sauteing onions with olive oil and garlic on the stove until soft. While cooking, make sure spinach is thawed and excess water has been squeezed out.
Add mushrooms and spinach! Cover and cook for ~5 minutes on medium.
My pan wasn't quite big enough, so I took the veggies out so I could cook my ground turkey meat. If you so desire, add tomato after the turkey is browned, and cook down to thicken!
While that's going I combine half the container of cottage cheese with half a bag of mozzarella. Ricotta cheese is typically used instead of cottage, but I'm on the budget of a graduate student - and really there's not that much of a taste difference. If you want, you can also add one well-beaten egg here. It helps the cheese bind together when cooking, but is not crucial to the process.
Once the turkey is cooked, mix it all together!
Start layering in your pan with the turkey-veggie mix! Many people start with a layer of noodles on the bottom, but I spared myself the extra noodle-age and calories.
Layer your noodles, cracking them for coverage as needed. Then a thin layer of your cheese mixture. Mmm, cheese! Then noodles, and turkey-veggies, noodles, and cheese!
Bake at 350 for ~40 minutes, or until nice and brown on the top! If you didn't use an egg, let the lasagna sit for about 15 minutes to give time for the cheese to set, or else it will just ooze out all over the place like a grilled cheese you just cut into.
Enjoy!
Happy Monday folks, and happy cooking!
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