Here is what you will need to make it:
1 Pound Ground Turkey
1 Yellow Onion, chopped
2 Cloves Garlic, minced
1/2 box Lasagna Noodles
40 oz. Pasta Sauce (1 1/2 jars)
1 1/2 T. Italian Seasoning
2 t. Salt
3/4 t. Black Pepper
1 Egg, lightly beaten
1 15 oz. container low-fat Ricotta Cheese
2 cups Mozzarella
1 cup grated Parmesan
1 cup frozen Chopped Spinach, thawed
To get started, first preheat your oven to 400 degrees.
Boil the lasagna noodles according to the package directions. Drain the noodles and lay them flat on a non-stick sprayed cookie sheet while you cook the turkey and mix up the cheeses.
Heat the olive oil in a large pan. Add the onions and saute over medium heat until they are translucent, about 5 minutes. Then add the garlic and saute for another 2 minutes. Next, add the ground turkey, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper and 1 tablespoon of italian seasoning and cook until the turkey is not longer pink, about 8 minutes.
Add in the pasta sauce and cook it for about 20 minutes over low heat, this allows all the flavors to combine and thicken the sauce.
Meanwhile, mix up the cheesy spinach filling. In a large mixing bowl, combine the Ricotta, 1 1/4 cups of Mozzarella, 1 slightly beaten egg, 1 cup of spinach, 1/2 T. italian seasoning, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Then, transfer the cheese mixture to a bigger bowl because you always choose the bowl one size too small…
To assemble the lasagna, place 1/4 of the sauce in the bottom of a 9 x 13 casserole dish.
Then add your first layer of lasagna noodles and 1/2 of the cheese.
ladle in 1/2 of the sauce and layer with the remaining lasagna, the rest of the cheese and the last of the sauce.
Sprinkle the reserved 3/4 cup of mozzarella on top.
Bake it for 30 minutes, until it is hot and melty.
Looks Good… but make sure you let it stand for 5 minutes before slicing and Enjoy!
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