Spinach and Turkey Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
20oz ground turkey16oz lasagna noodles - cooked for half the time on package directions and drained)2T extra virgin olive oil, divided2T butter, divided2t fennel seed, divided1T dried oregano, divided2t chives, divided1T black pepper, divided1t salt, divided1T dried rosemary, divided (crush/roll between fingers just before adding)1t red pepper flakes2 cloves garlic, minced1t garlic powder1C onion, diced1C celery, diced1/4 red bell pepper, diced1/4 yellow bell pepper, diced1/4 orange bell pepper, diced16oz frozen chopped spinach, thawed and drained28oz crushed tomatoes15oz diced tomatoes2.25C shredded part skim mozzarella cheese16oz part skim ricotta cheese0.5C mushrooms, diced
Preheat oven to 350 degrees.
In a large pot melt 1T butter with 1T extra virgin olive oil; add onions, peppers, celery, and minced garlic. Reduce heat to low, cover, and cook for 10 minutes or until just soft. Add crushed tomatoes and diced tomatoes. Rinse each can with 1/4 C water and put that water into the pot. Season with half of the divided spices and herbs. Cover and let simmer.
In large frying pan heat 1T each extra virgin olive oil and butter. Add turkey, season with the rest of the divided spices and herbs plus the red pepper flakes, onion powder and garlic powder. When turkey is no longer pink add the spinach and heat through then add contents of pan to tomato mixture along with the diced mushrooms and basil leaves. Heat till comes to boil then reduce heat and let simmer while putting lasagna together.
Makes 16 cups of sauce
Assemble Lasagna: I make 4 -5 layers and adjust portioning of cheese, reserving a larger portion of mozzarella for the top.
put 2 cups of sauce in bottom of lasagna pan, layer noodles to cover, sprinkle with 1/4 of parmesean and romano cheese, put on 1/3 of ricotta cheese, top with 1/4 of mozzarella cheese. Repeat layers using 3-4 cups of sauce - save 1 cup of sauce for the top. End with a layer of noodles and the parmesean and romano cheese then top with mozzarella cheese.
Bake 40-50 minutes till cheese is golden.
Let rest 15 minutes before cutting.
Makes 20 servings
Perfect paired with a salad and a piece of crusty Italian bread with garlic butter.
Number of Servings: 20
Recipe submitted by SparkPeople user PKLOSES.
In a large pot melt 1T butter with 1T extra virgin olive oil; add onions, peppers, celery, and minced garlic. Reduce heat to low, cover, and cook for 10 minutes or until just soft. Add crushed tomatoes and diced tomatoes. Rinse each can with 1/4 C water and put that water into the pot. Season with half of the divided spices and herbs. Cover and let simmer.
In large frying pan heat 1T each extra virgin olive oil and butter. Add turkey, season with the rest of the divided spices and herbs plus the red pepper flakes, onion powder and garlic powder. When turkey is no longer pink add the spinach and heat through then add contents of pan to tomato mixture along with the diced mushrooms and basil leaves. Heat till comes to boil then reduce heat and let simmer while putting lasagna together.
Makes 16 cups of sauce
Assemble Lasagna: I make 4 -5 layers and adjust portioning of cheese, reserving a larger portion of mozzarella for the top.
put 2 cups of sauce in bottom of lasagna pan, layer noodles to cover, sprinkle with 1/4 of parmesean and romano cheese, put on 1/3 of ricotta cheese, top with 1/4 of mozzarella cheese. Repeat layers using 3-4 cups of sauce - save 1 cup of sauce for the top. End with a layer of noodles and the parmesean and romano cheese then top with mozzarella cheese.
Bake 40-50 minutes till cheese is golden.
Let rest 15 minutes before cutting.
Makes 20 servings
Perfect paired with a salad and a piece of crusty Italian bread with garlic butter.
Number of Servings: 20
Recipe submitted by SparkPeople user PKLOSES.
Nutritional Info Amount Per Serving
- Calories: 285.9
- Total Fat: 12.6 g
- Cholesterol: 50.6 mg
- Sodium: 385.1 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 2.5 g
- Protein: 17.9 g
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