Spinach Lasagna

1½ lb ground turkey
1 jar spagetti sauce (28oz jar)
1 can tomato sauce (8oz can)
1 tub cottage cheese or ricotta (24oz)
1 pkg (no boil) oven ready lasagna noodles (8oz)
1 egg, slightly beaten
½ tsp dried basil
½ tsp dried oregano
1 bag baby spinach
4 cups shredded mozarella cheese
2 tsp crushed chili flakes*

Preheat oven to 350 F. In a large skillet, cook meat until brown. Drain into a strainer and rinse with water (this removes excess fat). Return to skillet and stir in spaghetti and tomato sauce.

In a small bowl, combine egg, cottage cheese, spinach, basil, oregano, and chili flakes. In a 13x9x2inch baking dish, spread just enough meat sauce enough to cover the bottom of pan. Place 3 pieces of uncooked pasta on top, making sure pieces do not over lap or touch sides of pan. Spread ¾ cup cottage cheese mixture over pasta, covering pasta completely. Spread 1 cup meat sauce onto cottage cheese. Repeat layers of noodles and cottage cheese and meat sauce until you’ve used up ingredients. Sprinkle with mozarella cheese. Cover with foil and bake for 30 minutes. Remove foil and continue to bake for 10-15 minutes or until hot and bubbly. 10-12 servings.

*We love this spicy version, but if you can’t handle the burn…omit the chili flakes and it still tastes great.

**Note - I usually triple or quadruple the recipe so that I can freeze them! It only takes me an extra 20 minutes to do which saves me a ton of TIME in the long run!

Just buy 3-4 foil lasagna pans and assemble as usual EXCEPT do not add the cheese. Cover with foil and freeze. Before baking frozen lasagna, make sure it has thawed out (otherwise it'll take forever to bake). Before placing thawed lasagna into oven, add 2 cups or more of additional spagetti sauce to prevent it from being too dry after baking. Add the cheese on top, cover with foil and bake for 1 hour or so on 400F.

Cheesy Stuffed Shells by Kraft

1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/4 cup 100% Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

PREHEAT oven to 400°F.

Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended. Spoon 1 heaping Tbsp. of the cheese mixture evenly into each pasta shell.

COMBINE spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish. Place shells, filled sides up, in baking dish. Spoon remaining sauce mixture over shells. Cover with foil.

BAKE 25 min. or until heated through. Uncover; top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, an additional 2 min. or until cheese is melted.

KRAFT KITCHENS TIPS
Make it Easy Spray foil with cooking spray before using. Place, sprayed-side down, on casserole to prevent sticking.

Make Ahead Prepare as directed except for baking; cover. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min.

*This one is from Kraft and is super easy and YUMMY! Healthy because it's made with cottage cheese and spinach too! The girls loved this, didn't even mind the green stuff! Very economical too!

You should hop on over to www.kraftfoods.com

They have a recipe search, tons of pics (because I won't make anything unless I've seen a pic of it first) and you can even make grocery lists, menu plans, find nutritional content, etc! Even formulate your own exercise/meal plan with calories or whatever. Really useful site!