Turkey Spinach Lasagna

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As many of you know, the Godfather and I are moving (again). We’re still going to be in Santa Barbara County, but we’re moving a smidge further north to cut the Godfather’s commute a bit. We’re T-9 days to the move and this past week I decided we probably should start using some of the perishable foods we have stored in the freezer so there’s less to move.

Freezing food is totally new to me. In trying to avoid using processed foods, we normally kept a nearly empty freezer with the exception of ice, some meat, and maybe a baggie of frozen chopped vegetables for making fried rice. Now, I store

fresh veggies that I’ve chopped, fresh soup, my bag of stuff for making stock… who knew the freezer could make eating whole foods easier!? It’s sorcery I tell you.

Homemade Tomato SauceBack in January, I made up a huge batch of fresh tomato sauce. We enjoyed it with some homemade pasta and then I froze the rest in “pasta or something small” sized containers and “lasagna” sized containers and I’ve basically had lasagna on the brain since then, but no motivation to make it until this week when inspiration and motivation worked in beautiful harmony (and I remembered to actually buy lasagna noodles… minor detail).

Not really feeling the idea of using ground beef and wanting to incorporate more vegetables, I decided to try using ground turkey and spinach instead to add a bit more iron and cut down on the fat content because I will not use fat free “cheese”. Ick.

Turkey Spinach Lasagna

Turkey Spinach Lasagna

  • 1 package whole wheat lasagna noodles
  • 2 lbs ground turkey
  • 6-8 cups fresh spinach
  • 1 head of garlic, peeled and chopped
  • 2 tbsp olive oil, dividedTurkey Spinach Lasagna
  • 1 1/2 cups ricotta cheese
  • 3 cups shredded mozzarella
  • 1 onion, chopped
  • 4 cups tomato sauce, homemade or store bought, divided
  • salt, pepper, oregano to taste
  1. Preheat your oven to 350.
  2. Heat one tbsp olive oil in a large saute pan, add half the garlic and the onion, cooking for about 2 minutes. Add the spinach and cook until the spinach is wilted. Remove and set aside.
  3. Add the other tbsp of olive oil to the pan, add the other half of the garlic and cook for about 30 seconds then add the ground turkey and cook through, adding sauce (reserving a cup) about halfway through the cooking process. Add seasoning (be liberal!). Remove from heat.
  4. Take a 9″x13″ pan, spray with nonstick spray or mist with olive oil and put about a cup of the sauce on the bottom of the pan. Add a single layer of lasagna noodles on top, then a third of the spinach mixture, a cup of cheese, some strategically placed dollops of ricotta, and one third of your turkey sauce mixture. Repeat two more times. With the third and final layer, I change the order slightly so the cheese is on top. Who doesn’t love cheesy lasagna?
  5. Cover the pan with foil and bake 45 minutes. Remove the foil and bake an additional 15 minutes or so until the cheese on top browns a bit.
  6. Remove from the oven and let stand 10 minutes before slicing and serving.
You'll notice a difference in lighting because I assembled the lasagna in the morning and left it in the fridge for the Godfather to bake that night so dinner was ready when I got home. Yum!

You’ll notice a difference in lighting because I assembled the lasagna in the morning and left it in the fridge for the Godfather to bake that night so dinner was ready when I got home. Yum!

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