Lasagna: Turkey and Spinach

It's quite warm here in socal during the day. A nice switch up from the cold and snow. Frank said it snowed again today. Since I am out here in socal, I made him all this food before I left so that he would still have home cooking while I am away. One of the things I made for him was lasagna with a turkey and spinach base. I prefer to use ground turkey because it is leaner and smells less. Here's my recipe. Enjoy!!!

Turkey & Spinach Lasagna Print

Yields: 12-15 servings

Ingredients:

1/2 lb ground turkey

2 packages frozen chopped spinach, thawed

1 egg

16 oz ricotta cheese

9 lasagna pasta

1/2 cup parmesan cheese

8 oz shredded mozzarella cheese

3 cups simple tomato sauce

Salt and freshly ground pepper for seasoning

Olive oil

Instructions:

1. Heat up a pan with oil on medium heat and cook ground turkey and season with salt and pepper. Set aside.

2. Drain thawed spinach and squeeze dry.  Set aside.

3. Boil water and season with a little oil and salt. Cook pasta until al dente, usually 9-10 minutes. Once cooked, drain and set aside.  

4. In a bowl, combine ricotta cheese and egg, mix well and set aside.  

5. Preheat oven to 375 degrees F.  

6. Grease a 13x9 baking dish and assembly lasagna as you like. I started 1 ½ cup tomato sauce, then 3 pasta arranged lengthwise, then ½ ricotta mixture, then spinach.  Followed by pasta, ground turkey and the remaining 1 ½ cup tomato sauce.  Another layer of pasta, then the remaining ricotta mixture and the rest of mozzarella and parmesan cheese.  Cover with foil that has either been greased or use cooking spray to prevent the cheese from sticking to the foil.  

7. Bake for 25 minutes.  Remove foil and bake for another 25 minutes.  Let cool for 15 minutes before serving to let the lasagna set.