Royal Frozen Sweet Potato Lasagna

Ingredients

• Nonstick cooking spray
• 1 tablespoon olive oil
• 1 medium DOLE&^® White Onion, chopped
• 1 package (8 ounces) DOLE^® Mushrooms, sliced
• 2 garlic cloves, minced
• 1½ pounds 99% fat free lean ground turkey
• 5 cups DOLE^® Baby Spinach
• 1 teaspoon Italian seasoning
• ¼ 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 crosswise ⅛-inch thick
• 1 cup low-moisture part-skim mozzarella cheese
• Chopped fresh parsley for garnish (optional)

Directions

1. Preheat oven to 375°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray.
2. Heat oil in a large skillet over medium-high heat; 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 a wooden spoon. Add spinach, seasoning and salt; cook 3 minutes or until spinach wilts. Stir in marinara; cook 1 minute. Makes about 4½ cups.
3. Pulse cashews in a food processer 20 times or until small crumbs form. Stir cottage cheese and cashews in a medium bowl. Makes about 3 cups.
4. Shingle ⅓ of the sweet potato slices in bottom of prepared dish; top with 1 cup of the cottage cheese mixture followed by 1½ cups of the 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; garnish with parsley, if desired. Makes about 12 cups.

Tips & tricks

To freeze lasagna, tightly wrap cooled, baked lasagna with a layer of plastic wrap then foil and freeze up to 3 months. Remove plastic wrap; bake lasagna from frozen, covered with foil, at 375°F for 1 hour. Uncover and bake 15 minutes or until top is golden brown and internal temperature reaches 165°F.