This is an Easy Spinach and Turkey Lasagna with a tantalizing medley of cheese and garlic flavors. You can cut back on preparation time by using your favorite brand of ready-made sauce and no-bake noodles.
It really makes me laugh just thinking about it…my whole family can’t have a celebration or holiday without requesting that I make lasagna. When my father heard I was doing a food blog, he immediately said that I needed to include my lasagna (no hidden agenda there). As you already may know, I don’t eat beef. This was devastating to my family when they thought I would no longer be making them lasagna. Little did they know, they had been eating lasagna with ground turkey without even realizing it.
I thought I would make a slight addition to the typical lasagna by adding in a bit of spinach to the ricotta cheese mixture. This is my sneaky attempt to get my daughters to eat their vegetables! My one year old has been feeding most of her vegetables to our dog lately. Sometimes, it takes a little creativity and camouflage to make it happen! I also thought about making an all vegetable lasagna, but that was not well received by my husband (baby steps). One of the greatest benefits of lasagna, is that it actually tastes better leftover. This is great for busy working mothers like myself who don’t have time to cook elaborate meals during the week. On a side note, my 3 year old stated that she didn’t like lasagna and didn’t want to eat it when given her plate. Once she finally decided to take a bite she stated, “I do like lasagna, I do”.
MORE TO LOVE
- 1/2 Box of Lasagna Noodles cooked per package directions
- 2 8 oz. Bags Mozzarella Cheese slices
- 1/3 C. Yellow onion; finely chopped
- 1 lb. Lean Ground Turkey
- 2 24 Oz. jars of your favorite red sauce
- 1 Tsp. Black Pepper
- 1/2 Tsp. Salt
- 1 Tsp. Italian Seasoning
- 2 Tsp. garlic; minced
- 1 C. Ricotta Cheese
- 16 Oz. Cottage Cheese
- 1 10 Oz. Box frozen/chopped spinach
- 1 Egg beaten
- 1/2 C. Parmesan Cheese
- 1 Tbsp. Garlic Powder
- 1 Tsp. Basil
- 1 Tsp. White pepper
- 1/8 Tsp. Nutmeg
Prepare lasagna noodles according to package directions, rinse with cool water and pat dry.
Prepare sauce mixture by sauteeing the ground turkey with onion and minced garlic until browned. Season with Italian seasoning, black pepper and salt. Add 2 jars of red sauce and simmer on low as you prepare your Ricotta cheese mixture.
Defrost spinach according to package instructions and thoroughly pat dry.
In a small mixing bowl add Ricotta cheese, cottage cheese, spinach, egg, basil, garlic powder, Parmesan cheese, nutmeg and white pepper.
Piece the lasagna together in 13X9 baking pan.
Layer as follows:
Half of red sauce mixture, 3 noodles over the top of the sauce mixture, spread half the Ricotta cheese mixture over the noodles, half of the mozzarella cheese and repeat one more time.
Lightly sprinkle top of lasagna with Parmesan cheese.
Bake for 30 minutes at 350 degrees until cheese begins to bubble and lightly brown on edges.