Turkey and Spinach Lasagna
Turkey and spinach make this a delicious and slightly healthier version of traditional lasagna.
servings: 6 to 8
total time: 3 hours
recipe by: Frankie
- 1 TBSP olive oil
- 1 lb ground turkey
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 28 ounce can crushed tomatoes
- 1/2 cup water
- 9 lasagna noodles
- 15 ounces whole milk ricotta cheese
- 1/2 cup fresh grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cups fresh chopped spinach
- 8 ounces low-moisture mozzarella cheese, sliced
- 8 ounces provolone cheese, sliced
- salt & pepper
- In a large bowl mix the turkey, seasonings, 1 tsp salt and 1/2 tsp black pepper together until well combined. Heat the oil in a large sauce pan over medium-high heat. Add the turkey and cook, breaking up into bite size pieces, until no longer pink, about 5 minutes.
- Stir in the tomatoes and water. Bring to a boil, cover the pan and reduce heat to low. Simmer, stirring occasionally, 30 minutes. Take off the heat, uncover and allow sauce to cool for 10 minutes.
- While the sauce simmers cook your noodles according to package directions, drain and set aside.
- In a large mixing bowl combine the ricotta, Parmesan, egg, spinach, 1/2 tsp salt and 1/4 tsp pepper. Set aside.
- To assemble the lasagna spread one ladle full of sauce on the bottom of a 9x13 baking dish, lay three noodles on top, spread on half the ricotta mixture, spread on 1/3 of the sauce, top with all of the sliced mozzarella, lay on three more noodles, the remaining ricotta mixture, then half the remaining sauce, then half the sliced provolone, then the last three noodles, the rest of the sauce and top with the rest of the provolone.
- Cover dish with foil and refrigerate at least 1 hour (up to 24 hours) to allow flavors to meld.
- Preheat oven to 375° F. Bake the lasagna covered in the preheated oven for 1 hour or until bubbly.