Turkey Spinach Lasagna
Root and BlossomRecipe
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Root and Blossom
Turkey Spinach Lasagna
Ingredients:
6 Lasagna noodles
1 tablespoon olive oil
1/2 cup chopped onion
1 chopped red pepper
1 pound ground turkey breast
1 teaspoon red pepper flakes
2 teaspoons chopped garlic
2 1/2 cups prepared marinara sauce (pizza sauce)
2 cups shredded part-skim mozzarella cheese, divided
16oz of part skim ricotta cheese or 1 3/4 cups
5oz of spinach
1/4 cup grated Parmesan cheese
2 egg whites
1/4 teaspoon black pepper
1/4 teaspoon garlic salt
Directions:
Preheat the oven to 350 degrees F.
In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until al dente (still firm), about 7-8 minutes. Remove from water and place on a towel lined baking sheet.
Place olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat (cook without turning brown). Add the ground turkey and garlic; stir to combine until the turkey is cooked through (10 minutes). Add sauce and bring to boil. Reduce heat and simmer for 10 minutes. Remove from heat.
In a frying pan with a touch of olive oil cook the spinach until wilted. Chop and add to the following cheese mixture.
In a large bowl combine 1 cup mozzarella and remaining ingredients.
Spray an 8"x8" baking dish with cooking spray. Spread 3/4 cup of turkey mixture on the bottom of dish and arrange a layer of noodles (you will need to take some cleaned scissors of a knife to cut some noodles to fit). Spread half the cheese mixture over the turkey mixture. Repeat layers ending with the remaining turkey mixture.
Cover and bake for 45 minutes. Sprinkle with remaining mozzarella cheese and bake uncovered for 20 minutes. Let stand 10 minutes before cutting and serving.
