Recipe - Greek Lasagna Pie

Three fourths pound Ground turkey breast
One fourth cup Onion, chopped
One half teaspoon Dried dill weed
One fourth teaspoon Dried oregano
One fourth teaspoon Garlic powder
14 One half ounce Canned minced tomatoes,
drained
One fourth teaspoon Salt
1/8 teaspoon Pepper

CHEESE MIXTURE
10 ounce Frozen spinach, chopped
15 ounce Ricotta cheese (fatfree)
1 Egg Beaters® 99% egg
substitute
One half teaspoon Garlic powder
One fourth teaspoon Dried dill weed
10 Lasagna noodles, uncooked

SAUCE
8 ounce Tomato sauce
1 teaspoon Olive oil
One half teaspoon Dried oregano
One fourth teaspoon Sugar

Spray 9"cake pan.

In 2qt. casserole, combine turkey, onion, One half tsp. dill, One fourth tsp. oregano
and One fourth tsp. garlic powder. Microwave HIGH for 57 min or until no longer
pink. Drain. Add half of minced tomatoes, salt and pepper. Mix well and set
aside.

Unwrap spinach and place on plate. Microwave HIGH for 46 min or until
defrosted. Drain, pressing to remove excess moisture. In med. mixing bowl,
combine spinach and remaining cheese mixture ingredients. Mix well. Set
aside.

Prepare lasagna noodles as directed on package. Rinse and drain. Trim each
cooked noodle to 8" in length. Arrange noodles, overlapping slightly, in
spokelike fashion in 9inch round cake dish.

Spoon cheese mixture in dish. Spread gently to make even layer. Top with
meat mixture. Place ends of lasagna noodles over filling to enclose. Cover
with plastic wrap. Microwave 70% (MEDHIGH) for 511 min or until center is
140 degrees. Let stand covered for 5 min.

Place remaining minced tomatoes and sauce ingredients in 1 qt. casserole.
Microwave uncovered HIGH for 46 min or until sauce is hot and flavors are
blended.

Invert pie on serving plate. Serve in wedges with sauce.

Recipe by: Lowfat MW Posted to MCRecipe Digest V1 #589 by Vickie Regnart
ec628964@ix.netcom.com on Apr 27, 1997