Turkey Spinach Lasagna
photo by Squirrelette
- Ready In:
- 1hr 30mins
- 1 cooking spray
- 6 ounces ground turkey
- 1 medium onion, diced
- 2 teaspoons minced garlic cloves
- 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
- 26 ounces fat free spaghetti sauce
- 1 1⁄2 cups water
- 3 cups part-skim mozzarella cheese, shredded and divided
- 2 cups part-skim ricotta cheese
- 1⁄2 cup grated pecorino romano cheese
- 1⁄2 cup egg white
- 1 teaspoon chopped fresh basil
- 1⁄2 teaspoon black pepper, freshly ground
- 8 ounces dry lasagna noodles
- Preheat oven to 350 degrees.
- In a bowl, combine the 2 cups mozzarella, 2 cups ricotta, basil, pepper, and egg whites (you can use egg substitute or a whole egg if you prefer -- I used 100% all egg whites from a carton) and set aside.
- Spray non-stick skillet (I use cast iron) with oil and saute minced garlic until brown.
- Add diced onion and saute until browned or translucent.
- Add ground turkey and saute until browned, being careful to separate the meat into crumbled bits or they will clump into large chunks.
- Add spinach and saute briefly, stirring to combine all ingredients.
- Add spaghetti sauce and water and stir. (I used the 1/2 cup of water I squeezed out of the spinach as part of the 1-1/2 cups, and I filled the empty jar of Whole Food Foods organic fat-free pasta sauce with the other cup of water to get every last bit of sauce out.)
- Bring to a boil, cover, reduce heat and simmer for 10 minutes. (Cover to retain the moisture which you will need for the unbaked noodles later.).
- In a 13 x 9 nonstick baking pan, spread about 1 cup of the turkey spinach mixture over the bottom, being sure to cover all of the bottom to prevent the noddles from sticking. Use a little more sauce if necessary.
- Spread 3 lasagna noodles over the mixture, leaving a little space between each noodle for it to expand during cooking. (If you don't, you will wind up having little "hills" along the seams, like mine.).
- Top noodles with 1-1/2 cups turkey spinach mixture, covering all of the dry noodles, and then top the sauce with half of the cheese mixture.
- Cover with noodles, and repeat until ending with a turkey sauce layer. (I wound up with 3 layers of noodles, and some extra cheese sauce, which I dotted around the edges.).
- Cover with foil and cook in oven for 50 minutes. (If you use no-boil, oven-ready lasagna noodles, you can probably cut out at least 15 minutes of baking time.).
- Take out, uncover, and sprinkle last cup of mozzarella over top.
- Bake for another 10 minutes (or longer if you like your cheese brown and crunchy -- in which case, feel free to shorten the covered baking time correspondingly).
- Remove from oven and let rest 10 minutes before serving.
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