GMA Recipe: Spencer's Turkey Lasagna

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Spencer's Turkey Lasagna
From former GMA weathercaster Spencer Christian
1997

I am going to prove to everyone that you will not be able to tell the difference between turkey and regular meat lasagna.

Lasagna is one of my favorite foods -- but it is so heavy with meat and cheese that you feel too full after eating a small piece. I have created this low-fat "turkey lasagna" that gives all the flavor of lasagna without all the fat.

I usually buy a lean, already ground turkey meat that is sold in supermarkets. In a large nonstick skillet, we already have 6 ounces ground turkey cooking over moderately high heat, and we break up the meat with a wooden spoon. (Cook meat for 3 to 5 minutes or until no longer pink.)

Ingredients

2 medium chopped onions

1 chopped carrot

1/2 tbsp olive oil

3/4 lb Shiitake mushrooms

2 chopped garlic cloves

1/4 cup dry red wine

1 28-ounce can crushed tomatoes

1/2 cup sun-dried tomatoes

1 1/4 cups water

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp dried thyme

Red pepper flakes

12 lasagna noodles

1 lb cottage cheese

8 ounces mozzarella cheese

1/2 cup parmesan cheese

Directions

In a large, heavy saucepan or dutch oven (preferably nonstick) - saute 2 medium chopped onions, 1 chopped carrot in 1/2 tbsp olive oil for 2 to 3 minutes over moderate heat until onion is soft. Add 3/4 lb Shiitake mushrooms (chopped, cleaned and stemmed) 2 chopped garlic cloves, and salt and pepper to taste. Cook for 3 minutes, stirring frequently, until mushrooms are tender. Add 1/4 cup dry red wine, 1 28-ounce can crushed tomatoes, 1/2 cup sun-dried tomatoes, 1 1/4 cups water, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp dried thyme, red pepper flakes, and the reserved cooked turkey. Bring the mixture to a simmer and cook over low heat for 2 hours. Add water and taste to adjust seasonings.

Boil 12 lasagna noodles in water. Draine noodles in colander. Drop noodles into large bowl of ice water. Lay noodles out on kitchen towels.

Spray a 13 x 9 baking dish with nonstick vegetable spray. Spread about 1 cup of meat sauce in the prepared pan. Lay 3 noodles flat on top. Spread another cup of meat sauce over the noodles and top it with about 1 lb cottage cheese. Sprinkle 8 ounces mozzarella cheese and 1/2 cup parmesan cheese over cottage cheese. Repeat the whole procedure to make another 3 layers, finishing with sauce and cheese. Sprinkle with parsley.

Bake for 35 to 40 minutes or until the sauce is bubbling.