Friday, January 21, 2011

Sweet Potato And Cauliflower Turkey Lasagna

1 lb lean ground turkey
1 tsp salt
1/4 tsp pepper
1 tbsp whole wheat flour
3 cloves garlic, chopped
2 tbsp fat free sour cream
3/4 C sweet potato puree
1/2 C grated Parmesan
28 oz chopped tomatoes
1 medium onion, chopped
1 C fat free cottage cheese
1 egg white
1/2 C cauliflower puree
1 box no boil lasagna noodles
2 C low-fat mozzarella

Preheat oven to 350. Brown ground turkey. When meat is browned, mix in salt, pepper, 1 clove garlic and cook for 1 more minute. Remove from heat. Stir in sour cream, sweet potato puree and 1/4 C grated Parmesan cheese. Set aside. In a food processor or blender, combine tomatoes, onion, remaining garlic, remaining Parmesan (1/4 C) and blend well. Set aside. In a food processor or blender, combine cottage cheese, egg white, cauliflower puree and blend until smooth. Set aside. Spray a 9x13 pan with non-stick cooking spray. Cover the bottom of the pan with 1 C of the sauce. Cover sauce with lasagna noodles. Place meat mixture over noodles. Place another layer of noodles over the meat mixture. Cover noodles with cottage cheese mixture. Cover mixture with noodles and spoon on the remaining sauce and cover with mozzarella cheese. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 10 minutes or until the cheese is melted.

(Inspired by Deceptively Delicious, by Jessica Seinfeld Lasagna)

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