Makes 8 Servings; approximately 285 calories per serving.
6 lasagne noodles, prepared according to package instructions
Meat Mixture
9 ounces ground turkey (or chicken)
Olive oil cooking spray
1 tablespoon Paul Prudhomme's Blackened Steak Magic
3 tablespoons onion, finely chopped
3 tablespoons spinach, chopped
1/2 teaspoon garlic, finely minced
1 cup chicken stock, in all
Tomato Sauce
Two 16 ounce cans Italian plum tomatoes with basil
1 cup onions, chopped, in all
1 tablespoon Chef Paul Prudhomme's Seafood Magic
1 cup green bell pepper, chopped, in all
1 teaspoon garlic, minced
1 teaspoon dried oregano
1 and 1/2 cups chicken stock, in all
1 packet Equal
1 packet Sweet and Low
Olive oil cooking spray
1 cup water
Cheese Mixture
8 ounces (1 cup) low-fat cottage cheese
2 tablespoons cider vinegar
5 ounces (abou t 3/4 cup) low-fat or skim ricotta cheese
Vegetable Mixture
4 teaspoons soy sauce
1 ten-ounce package spinach
1 or 2 bunches mustard greens (or substitute 1 more package of spinach)
Topping
5 ounces low-moisture, part-skim mozzarella cheese, grated thickly
To Make the Meat Mixture
Place ground turkey on a flat surface, such as a cutting board, and flatten out with your hands. Cover the meat with 2 or 3 sprays of olive oil spray. Add the remaining Meat Mixture ingredients -- except for the chicken stock -- and mix well with your hands, incorporating all thoroughly
into the meat.
Heat a medium-size skillet over high heat. Turn the meat mixture into the skillet, breaking up and pressing the meat down with a wooden spoon. Brown the meat over medium-high heat, turning it and scraping up browned bits from the bottom of the pan, about 5-6 minutes. When the meat begins to
stick to the bottom and brown won't come off the pan, add 1/2 cup chicken stock, scraping bottom and sides of pan. Cook over high heat until liquid is almost gone, and add the other 1/2 cup chicken stock, scraping and deglazing, turning the meat until all is brown. Turn off heat and remove
meat mixture from pan.
To Make the Tomato Sauce
Turn heat up high under the same skillet, and add 1/2 cup chopped onions and 1/2 cup bell pepper. Spray vegetables once quickly with olive oil cooking spray, add 1/2 cup chicken stock and start scraping up the browned bits from the bottom of the pan. Cook over high heat about 8 minutes,
scraping and deglazing occasionally. Add 1 tablespoon Seafood Magic, 1 teaspoon minced garlic and the remaining 1/2 cup each chopped onions and bell peppers. When the browned bits begin to stick hard (about 3 minutes) add 1/2 cup stock and scrape bottom and sides. When the onions and peppers
begin to soften and there is still some liquid left in pan (about 3 minutes), add the tomatoes with their juice, break them up, and cook mixture over high heat for 7 minutes, stirring occasionally and deglazing the bottom and sides of the pan. Stir in 1 teaspoon oregano and continue deglazing.
As the mixture becomes thick (about 10 minutes), add another 1/2 cup stock, deglaze the pan over high heat. When liquid has cooked down (about 15 minutes), add 1 cup water. Mix thoroughly and remove from heat. Pour mixture into blender and add the Equal and Sweet and Low. Cover and process
about 10 seconds, until mixture is smooth.
To Make the Cheese Mixture
In blender or food processor, blend the cottage cheese with the cider vinegar about 15 seconds, or until creamy. Pour into a small bowl, add the ricotta cheese, and mix thoroughly.
To Make the Vegetable Mixture
Remove the stems from the spinach and mustard greens. Tear the leaves into bite-sized pieces, rinse and dry. You should have about 10 cups of each.
Fill a large kettle or pot with water, bring to a boil and prop a large strainer over the pot so the strainer is submerged in the water. Place the spinach in the strainer, moving it around until all the leaves are in the water. Cook about 2 and 1/2 minutes. Remove spinach to a bowl, let
cool, and mix in 2 teaspoons of the soy sauce.
Meanwhile, return strainer to pot, add greens and repeat the same procedure, cooking 2 and 1/2 minutes and mixing the remaining 2 teaspoons of soy sauce into the drained greens.
To Assemble the Lasagne
Preheat the oven to 350 degrees. Spray a light coating of olive oil spray on the bottom and sides of an 8" x 12" x 2" metal or glass pan. Place 3 lasagne noodles in the pan to cover the bottom and add 1/2 cup sauce, spreading evenly. Cover the sauce with the spinach and add a
layer of greens on top of the spinach. Carefully smooth the entire cheese mixture over the top of the greens and cover the cheese with 3/4 cup of sauce. Over the sauce place the remaining noodles, cover with the remaining 2 cups of sauce, and spread the meat mixture evenly over the sauce. Top
with the mozzarella and bake at 350 degrees until golden brown around the edges, about 40 minutes.
