Southwestern Lasagna

Ingredients

• 15 ounce pinto beans rinsed drained canned
• 4 ounces cheddar cheese reduced-fat
• 1 large egg white 
• 8  garlic cloves divided minced
• 2 teaspoons ground cumin 
• 0.5 pound pd of ground turkey 
• 15  precooked lasagna noodles 
• 1 cup onion chopped
• 2 ounces parmesan cheese fresh divided grated
• 15 ounce carton part-skim ricotta cheese 
• 4 cups bottled salsa 
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• food processor
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
2. Add onion, and cook for 3 minutes.
3. Add turkey; cook until browned, stirring to crumble.
4. Add salsa, cumin, half the garlic, and beans.
5. Place ricotta in a food processor, and process for 1 minute or until smooth.
6. Add remaining garlic, cream cheese, 1/4 cup Parmesan, and egg white; pulse 2 to 3 times.
7. Add the spinach, and pulse 2 to 3 times.
8. Spread 3/4 cup turkey mixture in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the turkey mixture, and top with 1 cup ricotta mixture, 3/4 cup turkey mixture, and 1/4 cup Mexican cheese. Repeat layers, ending with noodles.
9. Spread remaining turkey mixture over noodles, and sprinkle with 1/4 cup Parmesan. Cover with foil; store in refrigerator up to 24 hours.
10. Preheat oven to 37
11. Bake, covered, at 375 for 30 minutes. Uncover and sprinkle with 1/4 cup Mexican cheese, and bake, uncovered, for 10 minutes.
12. Let stand for 10 minutes.
13. Garnish with oregano sprigs, if desired.