Turkey Spinach Lasagna
- 2 tsp. olive oil
- 10 oz. lean ground turkey
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 28-oz. can crushed tomatoes with basil
- 1 6-oz. can tomato paste
- 1 10-oz. package frozen spinach, cooked a drained
- 1/2 lb. pre-cooked lasagna noodles,
- 1/4 cup fresh parsley plus 2 tbsp., chopped
- 1/4 cup fresh basil, chopped
- 1 egg
- 1 15 oz. reduced fat ricotta
- 1/2 cup grated parmesan
- 4 oz. goat cheese
- 1 cup shredded mozarella
Preheat the oven to 440 degrees F.
Preheat the olive oil in a 12-inch skillet over medium heat. Add the onion and cook for 5 minutes over medium-low heat. Add the garlic and cook for another minute. Add the ground turkey and cook for 8-10 minutes, until no longer pink.
Add the tomatoes, tomato paste, 1/4 cup parsely, basil, 1/2 tsp salt, and 1/4 tsp pepper. Simmer for 20 minutes until thickened.
In a medium bowl, combine the ricotta, paremsan, goat cheese, drained spinach, egg, 2 tbsp. parsley, 1/2 tsp. salt, and fresh pepper. Mix well until combined.
In a large baking dish ladle some of the sauce mixture into the dish to cover the bottom. Layer 1/3 of the noodles, followed by 1/3 of the spinach/cheese mixture, followed by 1/3 of the turkey sauce mixture. Repeat this two more times, until you have used all of your noodles, cheese, and sauce.