January is the time of year to get a workout plan started, eat healthy and get your house & life organized. Your favorite guest blogger, Mika, sent this recipe to me today to kick off some more health conscious recipes that we will be featuring on F.S. in order to honor January and all those resolutions we hope we follow through with in 2013.
Weight Watchers...8 points per slice
Shopping List1 medium size onion, chopped
2 garlic cloves, minced
1 1/4 lbs ground turkey
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 (15 oz) carton Low Fat Ricotta cheese
1 cup Italian blend shredded cheese
12 dry lasagna noodles, broken in half
3 cups fresh spinach lettuce
1 (26 oz) jar pasta sauce
1) In a large nonstick skillet cook onions and garlic over medium heat until they are soft. Add the turkey to the skillet and cook until no longer pink. Drain the fat and then season you turkey with oregano, salt and pepper (set aside).
2) In a bowl combine the ricotta and ½ cup of the Italian shredded cheese. Mix together with your hands. (set aside)
3) In a 5-6 quart slow cooker layer 6 uncooked noodles. You may have to break and overlap them as needed. Spread half of the meat mixture and 1 and ½ cup spinach over the noodles then add half the pasta sauce and ¼ cup water. Gently spread ricotta mixture on top and continue layering with your last six noodles, meat, spinach, sauce and additional 1/4 cup water. Top with ½ cup Italian blend cheese.
4) Cover and cook on HIGH for 4 hours or LOW for 5 hours.
I cannot wait to try it. What about you? Truly, that fresh spinach is making my mouth water!
I guess the working out and organizing the entire house will have to wait while I go whip this up.
Hope you are all having a good week.
You can find the original link for the recipe here...