Prep 30 mins
Cook 1 hr
I found this recipe a few years ago on a Jennie-O turkey package and my family loves it, I try to make it at least once a month. I like how there is spinach in it (gets my son to eat more veggies), and it's made with ground turkey so it's healthier than your typical lasagna. I've made a few changes to the spices, and I usually don't measure, so adjust to your personal tastes. I also sometimes add different veggies, (onions or mushrooms), and whole wheat noodles taste just as good if you can find them, so experiment a little and enjoy!
- 9 -12 uncooked lasagna noodles (I find that 12 works best if you want the lasagna to hold better during serving)
- 1 1⁄4 lbs lean ground turkey
- 2 teaspoons minced garlic
- 1 teaspoon italian seasoning
- 26 ounces spaghetti sauce
- 1 (15 ounce) can diced tomatoes
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 egg, slightly beaten
- 10 ounces frozen spinach, thawed and drained (I often buy fresh spinach leaves, trim off the stems, and saute them for a few minutes instead)
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄8 teaspoon ground nutmeg
- Preheat oven to 350 degrees.
- Cook noodles according to package directions.
- In a large skillet, cook the turkey and garlic over medium heat until no longer pink. Drain off any grease, return to heat. Add Italian seasoning, spaghetti sauce, and diced tomatoes and simmer for 10 minutes, stirring occasionally.
- In a medium bowl, combine ricotta cheese, 1c of mozzarella cheese, egg, spinach, pepper flakes, and nutmeg; mix well.
- Spread about 3/4c sauce over the bottom of a 13x9 baking dish. Layer 1/3 of the noodles over the sauce, top with 1 1/2c of the sauce, and 1/2 of the cheese mixture. Repeat the layers, ending with noodles and sauce.
- Cover with foil and bake for 50 minutes or until bubbly. Remove foil, and sprinkle with remaining mozzarella cheese. Return to oven and bake additional 5-10 minutes or until the cheese is melted and golden.
- Let stand 10 minutes before serving.