PREP TIME: 40 MIN
\nCOOK TIME: 55 MIN
\nYIELD: 8 ServingsIngredients:
\n1 lb ground chicken or turkey
\n1 medium onion
\n2 cloves garlic, chopped
\n1 1\/4 cups cottage cheese
\n1 (10 oz.)package frozen chopped spinach, well drained and squeezed dry
\nSalt and pepper to taste
\n1\/2 cup light olive oil
\n1\/2 cup all purpose flour
\n1 (14.5 oz.) can chicken broth
\n1 1\/2 cups milk, divided
\n1\/2 tsp ground nutmeg
\n1 cup grated parmesan cheese
\nSalt and pepper, to taste
\n1 (8 or 9 oz.) box no-boil lasagna noodles
\n2 1\/2 cups shredded mozzarella cheese<\/p>\n
Preparation Directions:
\n1.\u00a0 HEAT oven to 350 F.\u00a0 Coat 13 x 9-inch baking pan with no stick cooking spray.
\n2.\u00a0 SPRAY a large skillet with no-stick cooking spray.\u00a0 Heat over medium heat.\u00a0 Add meat, onion and garlic.\u00a0 Saute about 10 minutes, stirring and crumbling until onion is clear.\u00a0 Remove from heat.\u00a0 Stir in cottage cheese and spinach.\u00a0 Season with salt and pepper.\u00a0 Mix well.
\n3.\u00a0 HEAT oil in medium saucepan.\u00a0 Stir in flour.\u00a0 Cook and stir 2 minutes.\u00a0 Slowly pour in chicken broth and 1 cup milk.\u00a0 Bring to a boil, whisking constantly.\u00a0 Whisk until mixture is slightly thickened.\u00a0 Remove from heat.\u00a0 Stir in nutmeg, Parmesan cheese and salt and pepper.\u00a0 Add up to 1\/2 cup of the remaining milk as needed to thin.
\n4.\u00a0 PLACE 1\/2 cup sauce in the bottom of prepared pan.\u00a0 Cover with a layer of lasagna noodles.\u00a0 Pour 1\/4 of the remaining sauce over the noodles.\u00a0 Top with 1\/4 of the mozzarella and 1\/3 of the chicken mixture.\u00a0 Top with lasagna noodles, remaining sauce and cheese.\u00a0 Cover with foil.
\n5.\u00a0 BAKE 35 minutes.\u00a0 Remove foil and bake 20 minutes more, or until golden brown and bubbly.\u00a0 Let stand for 15 minutes before slicing.<\/p>\n","protected":false},"excerpt":{"rendered":"
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