1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained
Salt and pepper to taste
2 tsp Italian seasonings
16 oz part-skim ricotta cheese
1 large egg
12 oz Kraft Shredded Reduced-Fat Mozzarella Cheese, divided
12 uncooked, no-boil lasagna noodles
1-1/2 lb fresh spinach, washed, dried and stems removed
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Let's Make It
Preheat oven to 375°F. Spray a 9x13-inch baking pan with cooking spray. Set aside. In large nonstick skillet, add oil. Add onion and garlic, saute for 2 min. Add turkey cutlets, saute for 3 minutes per side until golden brown. Remove from pan. Once cool, cut cutlets into bite-size pieces.
Return pan to stove; add sauce from jar, tomatoes, salt, pepper and Italian seasonings. Cook over med heat until most of the liquid has evaporated and the sauce has thickened. In medium bowl, combine ricotta cheese, egg and half the mozzarella cheese. Mix until well blended.
Spread the reserved pasta sauce on bottom of baking pan, layer 4 uncooked lasagna noodles, 1/3 of the ricotta cheese mix, a layer of turkey cutlets, some of the tomato mix and a layer of spinach. Repeat, ending with lasagna noodles, sauce and remaining mozzarella cheese. Cover pan with foil, lightly sprayed with cooking spray so that it won't stick to the lasagna.
Bake for 30 minutes. Remove foil, and bake another 20 minutes or until hot and bubbly.