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Recipes - Ooh-la-lasanga!
Cooking tip: When buying feta cheese for this recipe, look for the kind flavoured with sun-dried tomatoes and basil. When it comes to the shredded cheese, there are many delicious, pre-shredded 4-cheese blends on the market. Any blend labelled “Italian” would be perfect for lasagna, as would combinations of Asiago, Parmesan, Provolone, Monterey Jack, Mozzarella or Cheddar.

Makes: 10

Ingredients

Sauce


Filling



Directions

Sauce

1. Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce.

2. To make sauce, heat olive oil over medium-high heat in a large pot. Add onions and garlic. Cook and stir until onions have softened, about 4 minutes.

3. Add ground turkey and sausage, breaking up any large pieces. Cook until meat is no longer pink. Add zucchini and cook for 2 minutes. Add all remaining sauce ingredients, except fresh basil. When sun-dried tomatoes are soft enough, drain and chop them (fine) and add to sauce. Bring sauce to a boil.

4. Reduce heat to low and simmer, covered, for 20 minutes. Stir in minced basil and remove from heat.

Filling

1. Combine all filling ingredients in a medium bowl and mix well. Refrigerate until ready to use. Cook lasagna noodles according to package directions. Drain well.

To Assemble

1. Preheat oven to 375ºF. To assemble lasagna, lightly spray a deep 9 x 13-inch casserole dish with cooking spray. Spoon some meat sauce over bottom of dish.

2. Arrange 4 noodles over sauce and layer as follows: 1/3 meat sauce, 1/2 4-cheese blend, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, 1/3 meat sauce, 1/2 4-cheese blend.

3. Cover loosely with foil and bake for 30 minutes. Uncover and bake 10 more minutes. Let lasagna stand for 10 minutes before serving.


Per serving:

399 calories / 15 g total fat (6.8 g saturated fat) / 31 g protein / 35 g carbohydrate / 4.4 g fibre / 119 mg cholesterol / 815 mg sodium
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