November
2006
turkey lasagna
kathy made this yummy lasagna in the summer, and i really liked it so she emailed me the recipe. thanks kathy!
turkey lasagna florentine
9 long lasagna noodles
1 pkg. lean ground turkey (approx. 1-1.25 pounds)
2 teaspoons bottled or fresh minced garlic
1 jar (28 oz) spaghetti sauce
1 container (15 oz) ricotta cheese
1 large egg
1pkg. (10oz) frozen chopped spinach, thawed, well drained
1/4 – 1/2 teaspoon crushed red pepper flakes, as desired
1/8 teaspoon nutmeg
2 cups (8 oz) shredded mozzarella or Italian blend cheese
directions=
1. cook noodles according to package directions. drain, but keep moist.
2. meanwhile, cook turkey and garlic in a large skillet over mediuym heat until turkey is no longer pink, stirring occasionally.
3. add spaghetti sauce; simmer 10 minutes, stirring occasionally.
4. combine ricotta cheese, egg, spinach, pepper flakes and nutmeg. mix well.
5. spread 1/2 cup spaghetti sauce mixture in bottom of a 13×9 inch baking dish. layer half of noodles over sauce; sp0on cheese mixture over noodles.
6. spoon 1 cup sauce over cheese; repeat layering with remaining noodles; cheese mixture and sauce.
7. cover with foil and refridgerate over night.
8. when ready to cook, preheat oven to 350 degrees.
9. bake for 50 minutes or until bubbly.
10. sprinkle mozzarella cheese over lasagna; return to oven and continue baking 5 minutes or until cheese is melted.
stove view
top view
makes approx. 8 servings / 380 calories, 32 g. protein, 26g carbs, 17g fat, 105 mg. cholesterol, and 600mg. sodium per serving.
**Note (from kathy): i ended up making my own spaghetti sauce b/c i didn’t have any… it allowed me to put more vegetables in which was nice.
comments: mmm… lasagna. i like this recipe because it’s not too heavy and healthier than some other lasagna recipes (ground turkey instead of ground beef, not too much meat, more veggies, not too much cheese). kathy’s was really really tasty. mine was pretty good, but i think i needed a little more sauce. i used some of the homemade marinara sauce that i made a week ago and froze, so i think the amount i used was a little less than 28 oz. i didn’t add more vegetables since my sauce had some, but next time i might add more veggies like kathy did. i took about half the lasagna to ruddock small group where it was easily devoured by 8 of us. mr. kwa said, “bring more next time!”