Lately I have seriously been craving some comfort food and to me that mean hearty meat sauces, pasta, and lots of cheese. I know lasagna is definitely not a health food, but sometimes you just have to give your body what it wants.
Mine wants lasagna.
That’s what I go to the gym for, right? Right.
The only drawback to lasagna is the daunting preparation. I remember the first time I made one I felt totally overwhelmed. They are always worth the effort though.
This recipe called for an 8×8 pan, which I used, and I actually didn’t use up all the noodles. I think a 9×13 would be better, personally, because the pieces of lasagna were huge. I ended up with 6 really thick pieces. However, it is a preference thing, so whatever you like best.
The pan was packed to the max with lots of delicious flavor and of course a decent amount of gooey cheese!
Turkey Spinach Lasagna
Original recipe here
- 6 Lasagna noodles
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 chopped red pepper
- 1 pound ground turkey breast
- 1 teaspoon red pepper flakes
- 2 teaspoons chopped garlic
- 2 1/2 cups prepared marinara sauce (pizza sauce)
- 2 cups shredded part-skim mozzarella cheese, divided
- 16oz of part skim ricotta cheese or 1 3/4 cups
- 5oz of spinach
- 1/4 cup grated Parmesan cheese
- 2 egg whites
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic salt
- In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until al dente (still firm), about 7-8 minutes. Remove from water and place on a towel lined baking sheet.
- Place olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat (cook without turning brown). Add the ground turkey and garlic; stir to combine until the turkey is cooked through (10 minutes). Add sauce and bring to boil. Reduce heat and simmer for 10 minutes. Remove from heat.
- In a frying pan with a touch of olive oil cook the spinach until wilted. Chop and add to the following cheese mixture.
- In a large bowl combine 1 cup mozzarella and remaining ingredients.
- Spray an 8″x8″ baking dish with cooking spray. Spread 3/4 cup of turkey mixture on the bottom of dish and arrange a layer of noodles (you will need to take some cleaned scissors or a knife to cut some noodles to fit). Spread half the cheese mixture over the turkey mixture. Repeat layers ending with the remaining turkey mixture.
- Cover and bake for 45 minutes. Sprinkle with remaining mozzarella cheese and bake uncovered for 20 minutes. Let stand 10 minutes before cutting and serving.
Gigantic tall piece of lasagna. Om nom nom.
And butternut squash just because I like to eat weird things together.
Orange is a bad color to photograph….
Happy Hump Day!