Garden Style Lasagna

I found this recipe on the myrecipes website. It's a site that has a searchable database for the Cooking Light magazine as well as a few others. This is a Cooking Light recipe. I've modified it a little. I'm going to be lazy here and let you click the link for the recipe.

My changes:
-I used only 3 cups of skim milk, and it worked out perfectly.
-I used a 16 oz. bag of frozen spinach (the store was out of those little 10 oz packages).
-I used fat free ricotta instead of cottage cheese because cottage cheese grosses me out and this is lasagna and there's no reason not to use ricotta.
-I used reduced fat mozzarella cheese
-I added garlic powder to the spinach/white sauce mixture

The husband really, really liked this. I made him a grilled chicken breast to go with it because he is a mega carnivore. He devoured the lasagna first and said it was filling enough by itself because it's so hearty. He didn't even eat the whole piece of chicken.

I liked it too. I do think it needs more seasoning though, even with the added garlic powder. I have been noticing that since I got really sick a few weeks ago that things just don't taste the same anymore so that could be it. Bottom line, taste for seasoning often.

This is a keeper! I love that it is a vegetarian dish that the husband actually likes. I'm thinking about cutting meat out of my diet because I typically don't like it. For those that care, it is 8 WW Points for EIGHT servings. The CL recipe from the link says 12 servings, but I like a big piece of lasagna. :)

¡Lasagna Ole!

I do not know where I got the original recipe for this. If anyone knows of a cookbook or somewhere else in which this recipe appears, please let me know and I'll be glad to credit it.

¡Lasagna Ole!

Ingredients

1 lb ground turkey breast

1 green pepper, chopped

1 red pepper, chopped

1 jar salsa, 16 ounces

1 can diced tomatoes, undrained

1 cup frozen corn kernels

8 corn tortillas

1 1/2 cups 2% cheddar, divided

Preheat oven to 375 degrees F. Brown meat with peppers in large skillet, stirring frequently; drain. Stir in salsa, tomatoes and corn; bring to a boil.

Spoon 1 cup meat mixture into bottom of a 13X9 inch baking dish. Top with 4 tortillas, tearing and overlapping as necessary. Spoon half the remaining meat mixture over tortillas; top with ¾ cup cheese. Top with remaining tortillas and meat mixture. Cover with foil.

Bake 25-30 minutes. Remove from oven; uncover. Sprinkle with remaining ¾ cup cheese, let stand 5 minutes or until cheese is melted.

Makes 6 very big servings.

Here's the nutrition information based on my SparkRecipes recipe builder:

332 calories, 13g fat, 32g carbs, 5g fiber, 26g protein

7 Weight Watchers Points