Prep time: 45 minutes
Cook time: 1 hour, 5 minutes
Servings: 8
Nonstick cooking spray
1 tablespoon olive oil
1 medium DOLE(r) White Onion, chopped
1 package (8 ounces) Dole Mushrooms, sliced
2 garlic cloves, minced
1 1/2 pounds 99% fat-free lean ground turkey
5 cups Dole Baby Spinach
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup marinara sauce
1 cup raw cashews
2 cups fat-free cottage cheese, strained
4 medium Dole Sweet Potatoes, peeled and sliced 1/8-inch thick crosswise
1 cup low-moisture part-skim mozzarella cheese
Heat oven to 375 F. Spray 13-by-9-inch baking dish with nonstick cooking spray.
In large skillet over medium-high heat, heat olive oil; add onion and cook 5 minutes, or until tender, stirring occasionally. Add mushrooms; cook 4 minutes, or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add turkey; cook 8 minutes, or until browned, breaking up turkey with side of wooden spoon. Add spinach, Italian seasoning and salt; cook 3 minutes, or until spinach wilts. Stir in marinara; cook 1 minute.
In food processor, pulse cashews 20 times, or until small crumbs form. In medium bowl, stir cottage cheese and cashews.
Shingle 1/3 of sweet potato slices in bottom of prepared dish; top with 1 cup cottage cheese mixture followed by 1 1/2 cups turkey mixture. Repeat layers twice; sprinkle with mozzarella cheese and cover tightly with foil. Bake 45 minutes; remove foil. Bake 20 minutes, or until top is golden brown.
Tip: To freeze lasagna, wrap tightly once cooled with layer of plastic wrap then foil. Freeze up to 3 months. Remove plastic wrap; bake lasagna from frozen, covered with foil, at 375 F 1 hour. Uncover and bake 15 minutes, or until top is golden brown and internal temperature reaches 165 F.
