Turkey & Spinach LasagnaSubmitted by: KIMBERLYJANEEN
IntroductionThis is a combination of recipes from the food network, along with my own additions. It turned out SO GOOD...even my anit-veggie teen liked it! I hope you like it too! This is a combination of recipes from the food network, along with my own additions. It turned out SO GOOD...even my anit-veggie teen liked it! I hope you like it too!
10-12 Healthy Harvest Whole Wheat Lasagna
1lb Jenny-O Extra Lean Ground Turkey Breast
1pkg Jenny-O Italian Turkey Sausage
15oz Ricotta Cheese (part skim)
6oz Mozzarella Cheese (part skim)
1/4 c Parmasan (shredded)
1 onion chopped (about 1 cup)
1 c chopped tomato
1/2 c chopped red bell pepper
1 c portobello mushrooms (sliced)
2 c fresh spinach (chopped)
8 fresh basil leaves (chopped)
6 c Classico Folentine Spinach & Cheese Pasta Sauce
3/4 c water
2 tblsp Extra Virgin Olive Oil
Red Pepper Flakes (sprinkle)
Dried Oregano (sprinkle)
Black Pepper (sprinkle
1 tsp Salt
In a pot or deep skillet saute onions, red pepper and mushrooms in olive oil. Add ground turkey breast and turkey Italian sausage to sauted veggies; brown and drain fat. Add four cups of pasta sauce and water to veggies and turkey along with the salt, black pepper, red pepper flakes, and oregano; simmer on low heat.
In a medium bowl mix slightly beaten egg, half the parmasan cheese, half the mozzarella cheese, all of the ricotta cheese and all of the spinach.
In the bottom of a 9x13 pan add 2 cups of pasta sauce. Layer three lasagna noodles (don't let them touch) four scoops of cheese mixture and cover with sauce/meat mixture. Continue repeating with approximately four layers. Top the last layer of sauce/meat mixture with remaining shredded cheeses and basil leaves.
Bake covered with foil at 350 for 45 min and uncovered for 15 min. Cut into 12 HUGE peices or 16 reasonable peices. Enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user KIMBERLYJANEEN.