Ingredients

12 whole-wheat lasagna noodles
1 tablespoon olive oil
1/2 cup chopped onion
1 chopped red pepper
1 pound ground turkey breast, white meat only
1/2 pound hot Italian turkey sausage
1 teaspoon red pepper flakes
2 teaspoons chopped garlic
1 teaspoon Essence, recipe follows
3 1/2 cups prepared marinara sauce
3 cups shredded part-skim mozzarella cheese, divided

2 cups part skim ricotta
2 cups thawed and drained chopped frozen spinach
1/4 cup grated Romano
2 egg whites
1/2 cup chopped basil leaves
1/4 cup chopped fresh parsley leaves
1/4 teaspoon black pepper
1/4 teaspoon salt

Directions

Preheat oven to 350 degrees F.

In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until
very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.

Place the olive oil, onion and red pepper in a large saute pan over medium-high heat.
Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey
sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10
minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove

from heat.

In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.
Spray a 13 by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom
of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture.
Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the
remaining turkey mixture.

Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and
bake, uncovered, for 20 minutes.

Let lasagna stand 10 to 15 minutes before serving.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE
Creole Seasoning (also referred to as Bayou Blast):

Ingredients

2 1/2
tablespoons paprika

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly.
Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by
William Morrow, 1993