It’s National Lasagna Day today, or so someone said on Facebook… so, it must be true huh?
Either way it was a great dinner idea since I was at a loss as to what to make but had all the ingredients for a Turkey Spinach Lasagna.
There’s literally dozen of ways to make a lasagna, so nothing new here, but this is how I make mine and we really like it a lot. So much so, I took at a big ole piece out to my hubby who was working today when dinner was done. He’s so spoiled. Anyway… enjoy!
1/2 pound turkey- or two turkey burgers fried is what I used
Your favorite spaghetti sauce, about 1/2 -3/4 jar is all you’ll need (I used leftovers so I’m guessing that’s how much was in the container.)
1/2 tsp. coconut oil
Salt and Pepper (to taste)
Red Pepper Flakes
12 lasagna noodles – (Did you know any kind of lasagna noodle is no-bake not just the ones marked ‘no-bake?’ It’s true. That’s what you call a marketing scheme…)
Spinach (1/2 bag)
Note: I didn’t measure the spices listed above, but I’m guessing they were all about a tsp. except for the red pepper flakes being about a 1/2 tsp.- You can make yours to your tastes, but I don’t care for onions unless they are green (or leeks) and I don’t like spicy foods.
Heat oven to 400 degrees
Add your coconut oil to a skillet and fry turkey over medium heat and crumble as you go with a spatula
Add your spices: garlic, onion, salt, pepper, parsley and red pepper flakes
Fry until cooked through and meat is no longer pink
While meat cooks make your ricotta mixture
In a bowl, add ricotta (about a 15 ounce container), some more parsley (about a tsp.), one egg and 1/2 cup parmesan, stir and set aside
When turkey is cooked, add your sauce and let that heat through. When meat/sauce mixture is heated, pour it into a bowl and set aside
Add a half a bag of spinach to this same skillet with a bit of water to wilt it down in the pan, stirring with tongs to evenly wilt. Set this aside in a bowl too.
You should have three bowls: Bowl 1: Meat/Sauce Mix. Bowl 2: Ricotta cheese mix. Bowl 3: Wilted spinach… Now
I use a 9.5 X9.5 pan, (not a 9X13) that’s too wide
Spread some of your tomato sauce/meat mixture on the bottom of the pan
Top that with 3 lasagna noodles
Top that with Tablespoon dollops of your ricotta mixture, generous sprinkles of your mozzarella and some of the spinach
Top that with 3 more lasagna noodles and layer the same way again, four times to the top
You should have used 12 noodles total when done and the last layer can be some sauce and cheese
Cover with parchment paper sprayed with non-stick cooking spray then tin foil
Cover then put the lasagna pan on a cookie sheet and cook for 30 minutes (in case of spillage)
Take from the oven when done and allow to sit for 5 minutes covered, before cutting and your lasagna squares should hold together perfectly.
Top with more parmesan, salt and pepper, serve with salad and garlic bread to round out the meal if you desire.