Ooh-La-La-Sagna!

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour 1/2 cup boiling water over the sun-dried tomatoes and let soak while you prepare the sauce.
  • To make the sauce, heat the olive oil over medium-high heat in a large pot.
  • Add the onions and garlic.
  • Cook and stir until the onions have softened, about 4 minutes.
  • Add the ground turkey and sausage, breaking up any large pieces.
  • Cook until the meat is no longer pink.
  • Add the zucchini and cook for 2 minutes.
  • Add all of the remaining ingredients except for the fresh basil.
  • When the sun-dried tomatoes are soft enough, drain and chop them finely and add to the sauce.
  • Bring the sauce to a boil.
  • Reduce the heat to low and simmer, covered, for 20 minutes.
  • Stir in the minced basil and remove from the heat.
  • Combine the ricotta, feta, spinach and egg in a medium bowl and mix well.
  • Refrigerate until ready to use.
  • Cook the lasagna noodles according to package directions and drain well.
  • Preheat the oven to 375 degrees F.
  • Grease a deep 9" x 13" baking dish and spoon some meat sauce over the bottom of the dish.
  • Arrange 4 noodles over the sauce and layer as follows: 1/3 meat sauce, 1/2 shredded cheese, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, the remaining meat sauce and the remaining shredded cheese.
  • Cover loosely with foil and bake for 30 minutes.
  • Uncover and bake 10 more minutes.
  • Let lasagna stand for 10 minutes before serving.
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