iKid Healthy Classic Lasagna Recipe

8 ounces ground turkey meat
8 ounces Italian turkey sausage, removed from castings and crumbled
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 cups (or 52 ounces) marinara sauce (I favor the Fairway brand since they do not use sugar – I suggest either making your own or else buying a fresh marinara preferably with no or low sugar)
8 ounces low fat ricotta cheese
8 ounces low fat cream cheese at room temperature
1 cup grated parmesan cheese, preferably parmigiano reggiano
1 package (8 ounces: 12 sheets) whole wheat lasagna noodles (preferably no boil)
1 cup lightly packed fresh basil leaves, torn into small pieces
2 cups (8 ounces) shredded part-skim mozzarella cheese

Preheat the oven to 375° F. Lightly spray a 9 x 13 baking dish with vegetable oil cooking spray.

Combine the ground turkey and turkey sausage in a large saute pan over medium high heat. Season with the kosher salt and 1/4 tsp. of the pepper. Cook until the meat is lightly browned, 8 to 10 minutes. Using a slotted spoon, transfer the meat to a medium bowl. Add the marinara sauce to the meat and stir to combine. Set meat sauce aside.

Mix the ricotta cheese, cream cheese, and parmesan cheese in a medium bowl. Season with the remaining 1/4 tsp. freshly ground pepper. Set aside.

Cover the bottom of the prepared baking dish with 1 cup of the meat sauce. Arrange a single layer of lasagna noodles (3 sheets) on top of the sauce. Spread 1 1/2 cups of the meat sauce evenly on top. Add half of the cheese mixture by spoonfuls evenly over the meat sauce, then scatter fresh basil leaves on top. Top with a layer of lasagna noodles, 1 1/2 cups of the meat sauce, the remaining cheese mixture, and the remaining basil. Top with a layer of lasagna noodles, 1 1/2 cups of the meat sauce, and a final layer of lasagna noodles. Spread the remaining meat sauce over the top, and sprinkle with the mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is bubbly and golden brown, 10 to 15 minutes more. Let stand for 15 minutes before serving. Cut into 9 or 12 pieces and enjoy!

Apple Walnut Raita

From “One Spice, Two Spice” by Floyd Cardoz and Jane Daniels Lear

Apples and walnuts are common ingredients in Kashmir. This raita is delicious with pork or poultry.

Raitas are best served chilled, so refrigerate them after they are made for at least an hour. That way the flavors will have time to bloom and deepen. Before serving, taste your raita and adjust the seasoning so that the dish is rounded and well-balanced. — don’t be afraid to add another pinch of salt, for instance, or jack up the heat with a bit more cayenne.

Makes 3 cups

1/2 tablespoon unsalted butter
1/2 cup walnut halves
1/2 teaspoon sugar, plus more to taste
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 1/2 cups grated peeled apples, such as Empire, MacIntosh, or Gala
1 tablespoon lime juice
1 tablespoon chopped mild to moderately hot fresh green chile
About 20 mint leaves, cut into very thin strips (about 1 tablespoon)
1 1/2 cups plain whole-milk or low-fat yogurt
1/8 teaspoon chaat masala (optional)
Click here to buy!

Melt the butter in a small heavy skillet over moderately low heat and add the walnuts, 1/4 teaspoon sugar, cayenne, and a pinch of salt. Toast the walnuts, stirring to coat with the butter and spices, for about two minutes, until the nuts are fragrant and browned. Drain the nuts on paper towels and chop them.
Stir the apples, lime juice, chile and mint together in a small bowl.
In a larger bowl, whisk the yogurt to lighten it. Stir in the apple mixture, chaat masala, walnuts, and salt and pepper to taste. Cover the raita and refrigerate for at least 1 hour and up to 3 days.
Taste the raita and adjust the seasonings if necessary before serving.

Serve it up with some warm whole-wheat pita and ENJOY!