Ashleigh's Turkey Spinach Lasagna
Lasagna noodles layered between ricotta and mozzarella cheeses, chopped spinach, and turkey meat sauce. Serve with a fresh green salad and garlic French bread.
Servings: 12
Ingredients
- 9-11 lasagna noodles
- 1 T. olive oil
- 1 lb. lean ground turkey or turkey sausage
- 1/2 c. minced onion
- 2 cloves garlic minced
- 1 (24 oz.) jar pasta sauce (I use Prego sauce)
- 1 (15 oz.) cont. ricotta cheese
- 2 c. shredded mozzarella cheese
- 1/4 c. grated Parmesan cheese
- 1 (10 oz.) pkg. frozen chopped spinach thawed & drained
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1-2 c. shredded Italian five cheese blend
- Basil or parsley for garnish
Instructions
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles (I usually cook 11 noodles in case they tear) in boiling water for 8 to 10 minutes or until fully cooked. Drain noodles, and rinse with cold water. Once rinsed, lay each noodle out on a cookie sheet (or large plate) to avoid them from sticking together.
- Meanwhile, heat olive oil in a large skillet, over medium-high heat, cook ground turkey, onion and garlic, until the turkey is no longer pink and fully cooked. Add Prego sauce and simmer for a few minutes. Set aside.
- In a large bowl, combine and mix ricotta cheese, mozzarella, parmesan, spinach, salt and pepper. Set aside.
- Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
- To assemble, arrange 3 noodles lengthwise in the bottom of the baking dish. Top with 1/3 of the ricotta cheese mixture and 1/3 of the meat sauce. Repeat the layers, ending with meat sauce. Sprinkle with shredded Italian cheese.
- Cover with foil sprayed with non-stick spray to avoid sticking. Bake for 25 minutes or until cheese is fully melted. Garnish with fresh chopped parsley or basil and enjoy!
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