Layered Turkey & Spinach Lasagna

Name: Layered Turkey & Spinach Lasagna
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground turkey (lean); 1 yellow onion (large, chopped); 4 clove garlic (minced); 28 ounce crushed tomatoes; 6 ounce tomato paste; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 12 lasagna noodles (oven-ready or pre-cooked); 15 ounce ricotta cheese; 1 egg; 5 ounce fresh spinach (chopped); 2 cup mozzarella cheese (shredded); 0.5 cup Parmesan cheese (grated); 1 French bread; 4 tablespoon unsalted butter (softened); 0.5 teaspoon garlic powder

A comforting, richly layered lasagna with ground turkey, savory tomato sauce, ricotta, mozzarella, and fresh spinach, served with classic garlic bread.

Prep: 30 min
Cook: 55 min
Total: 1 hr 25 min
Servings: 6
Cuisine: Italian
Difficulty: Medium
Cost: $5.27/serving

Dietary

Nut-Free
Soy-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 pound ground turkey (lean)
1 yellow onion (large, chopped)
4 clove garlic (minced)
28 ounce crushed tomatoes
6 ounce tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
12 lasagna noodles (oven-ready or pre-cooked)
15 ounce ricotta cheese
1 egg
5 ounce fresh spinach (chopped)
2 cup mozzarella cheese (shredded)
0.5 cup Parmesan cheese (grated)
1 French bread
4 tablespoon unsalted butter (softened)
0.5 teaspoon garlic powder

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 pound ground turkey and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Add 1 large chopped yellow onion and 4 cloves minced garlic to the skillet; sauté for 5 minutes until softened. Stir in 1 (28 ounce) can crushed tomatoes, 1 (6 ounce) can tomato paste, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer the sauce for 10-15 minutes, allowing flavors to meld.
In a separate bowl, combine 15 ounces ricotta cheese, 1 large egg, 5 ounces chopped fresh spinach, 1/4 cup shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. Mix well.
Spread a thin layer of turkey-tomato sauce on the bottom of a 9x13 inch baking dish. Arrange 3-4 lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture over the noodles, then top with a layer of sauce and 1 cup shredded mozzarella cheese.
Repeat the layers: noodles, remaining ricotta-spinach mixture, sauce, and another 1 cup shredded mozzarella cheese. Top with the remaining noodles, sauce, and 1/4 cup grated Parmesan cheese.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
While the lasagna bakes uncovered, prepare the garlic bread. Slice 1 loaf French bread horizontally. In a small bowl, combine 4 tablespoons softened unsalted butter and 1/2 teaspoon garlic powder. Spread evenly on both halves of the bread. Bake alongside the lasagna for the last 10 minutes, or until golden and fragrant.
Let the lasagna rest for 10 minutes before slicing and serving with the garlic bread.

Notes

Lasagna can be assembled a day ahead and refrigerated. Bring to room temperature before baking.

Nutrition (per serving)

Calories: 650
Protein: 48.2 g
Carbohydrates: 55.5 g
Fat: 28.1 g
Fiber: 6.3 g
Sodium: 980 mg
Saturated Fat: 12.5 g
Sugar: 10.1 g
Cholesterol: 130 mg