Turkey and Spinach Lasagna with Red Pepper
alt.cooking-chien/Mendi/2003
Makes 8 servings

1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 (15 oz.) carton reduced-fat ricotta cheese
1 tsp. dried basil
1 cup chopped onion
2 minced garlic cloves
1/2 lb. ground turkey breast
3 tbsp. flour
2 cups 1% milk
1 1/4 cups shredded low-fat mozzarella,
1/2 tsp. salt
freshly ground pepper
9 pre-cooked lasagna noodles
3 roasted red peppers
1 to 2 tbsp. grated parmesan cheese

In a bowl, combine the spinach with the ricotta and basil. Set aside.

Generously coat a medium non-stick skillet with cooking spray and set over medium heat. Add the onion, garlic, and turkey, breaking up the meat with a wooden spoon until it is cooked all the way through and the onions are soft. Set aside.

In a small bowl, whisk the flour with 1 cup of the milk.

Heat the remaining milk in a medium saucepan until it steams. Whisk in the flour mixture, stirring constantly, and cook until the sauce boils gently for 1 minute before removing from the heat. Mix in the mozzarella and salt and season with pepper.

Assemble the lasagna: Cover the bottom of an 8 x 12 1/2 inch lasagna pan with a third of the white sauce.

Arrange 3 lasagna noodles to cover the sauce, leaving spaces between the strips of pasta to allow for it to expand as it cooks.

Spread the turkey mixture over the pasta.

Top with the red peppers and the second layer of noodles.

Spread the spinach mixture over the pasta.

Top with a third of the white sauce and the remaining noodles.

Spread the top layer with the remaining white sauce and sprinkle with the Parmesan.

Cover the pan with foil and bake the lasagna for 30 minutes.

Uncover, and bake an additional 10 minutes. Remove the pan from the oven and let sit 10 minutes before serving.