TURKEY-POLENTA LASAGNA

Just days before Junior headed back to university, I gave him a choice of four entrees and he picked this one, lasagna lover that he is. Though the polenta replaces the usual noodles, he definitely got his lasagna fix. As did the rest of our foursome–now threesome again…

Turkey-Polenta Lasagna

1 tbsp olive oil

1 lb ground turkey

1/4 tsp dried thyme

1/2 tsp sea salt

1/4 tsp ground black pepper

3 cups fresh chopped baby spinach

1-15 oz container part-skim ricotta cheese

pinch ground nutmeg

1 cup shredded mozzarella cheese, divided

1-16 oz package prepared polenta (I used sun-dried tomato polenta in log form), divided

2-1/2 cups marinara sauce, divided

1 tbsp chopped parsley

1) Preheat oven to 375 degrees

2) To large skillet add olive oil and heat over medium-high; add ground turkey, break up with wooden spoon, and cook 5-6 minutes until brown; stir in thyme, salt, and black pepper; remove from heat and set aside

3) In medium-sized bowl, mix spinach, ricotta cheese, nutmeg, and 1/2 cup mozzarella cheese (reserving 1/2 cup for topping); set aside

4) Thinly slice polenta into rounds; set aside

5) In 9×13″ baking pan, assemble lasagna in layers as follows: 1/2 cup marinara sauce, half the polenta slices, ground turkey, half the ricotta-spinach mixture, 1 cup marinara sauce, remaining polenta slices, remaining 1 cup marinara sauce, remaining ricotta-spinach mixture

6) Bake in oven 30 minutes; sprinkle reserved 1/2 cup mozzarella cheese over top and bake an additional 5 minutes; remove from oven, sprinkle with parsley, and serve; yum!

Servings: 4-6

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BANANA-BLUEBERRY-LIME RICOTTA CREPES

Really, these crepes (AKA “blintzes”) should be dessert, but we made them into dinner (notice the ricotta cheese and…um…eggs). What made them special? Everything. However, I believe the lime juice and zest sets them apart. Put those thumbs up!

Banana-Blueberry-Lime Crepes

CREPES (about 12):

2 eggs

2 cups milk

1 tbsp granulated white sugar

pinch of salt

1-1/2 cups all-purpose flour

8 tbsp butter, melted (plus a little more for cooking crepes)

FILLING:

1-15 oz container reduced fat ricotta cheese

1 egg

1/4 cup powdered sugar

zest of 1 lime

SAUCE:

2 tbsp butter

12 oz frozen blueberries

1/2 cup granulated white sugar

1 tsp cornstarch

juice of 1 lime

2 ripe but firm bananas, sliced thick on the diagonal

1) Preheat oven to 400 degrees; lightly grease 9×11 baking pan

2) In medium-sized bowl, whisk eggs, milk, sugar, and salt; gradually whisk in flour; pour in melted butter and whisk until well combined and lumps disappear

3) In non-stick skillet over medium heat, melt a little butter; using a 1/4 cup scoop, pour crepe batter into skillet, tilting skillet to form 6-7″ diameter crepes; cook approximately 30 seconds each side until lightly golden; transfer to plate and continue until all batter is used (should make about 12 crepes); set aside

4) In medium-sized bowl, mix ricotta cheese, egg, sugar, and lime zest; divide ricotta filling between crepes, spooning down center of each crepe; roll up crepes and place seam-side down in baking pan; bake in oven 20 minutes

5) Meanwhile, to medium-sized saucepan add butter, blueberries, sugar, cornstarch, and lime juice; cook 10 minutes over medium heat, stirring occasionally; reduce heat to low

6) Remove crepes from oven, pour blueberry sauce over top, and scatter with banana pieces; serve

Servings: 4