My husband Andy loves lasagna and I thought I would treat him tonight to one of his favorite meals. Well almost his favorite meal...I made this lasagna with lean ground turkey and spinach. It was a hit with him and has already asked when I will make it again. Enjoy and have a Great Cookin' Day!
Ingredients:
8 ounces lean ground turkey
1/2 cup chopped onion
2 minced garlic cloves (I used organic garlic paste)
1 cup water
1 7 1/2 can (2/3 cup) tomatoes, cut up (I used fresh tomatoes)
1 6 ounce can tomato paste
1 1/2 teaspoons dried crushed oregano
1 teaspoon crushed dried basil
8 packaged dried lasagna noodles
1 beaten egg
1 15 ounce carton ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and drained (fresh would be better but for convenience I used frozen)
1 1/2 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
Gather ingredients. |
Prep onions, garlic (I used organic garlic paste) and tomatoes. |
Place turkey, garlic(I used organic garlic paste), and onion in skillet. Cook on medium heat until turkey is no longer pink. Drain any fat. |
Stir in water, tomatoes (undrained if using canned), tomato paste, oregano, and basil. Bring to boil, reduce heat. Cover and simmer for 25 minutes. |
Meanwhile cook 8 lasagna noodles according to directions on box. When done drain noodles, rinse with cold water, and then drain again. |
Spread about 1/2 cup filling on each lasagna noodle. |
Roll up each lasagna noodle. |
Place lasagna rolls into a 2 quart rectangle baking dish. Pour sauce over lasagna roll. Cover dish with foil. Bake at 375 degrees for 25 minutes. |
Remove foil sprinkle with remaining mozzarella cheese. Bake for 5-10 minutes or till heated through. Let stand 5 minutes before serving. |
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Sprinkle with remaining Parmesan cheese. I served with a romaine salad. Enjoy! |
Directions:
1. For sauce, in a large skillet cook turkey, onion, and garlic till turkey is no longer pink; drain any fat. Stir in water, tomatoes (undrained if you use canned), tomato paste, oregano, and basil. Bring to boiling; reduce heat. Cover and simmer for 25 minutes.
2. Meanwhile, cook lasagna noodles according to the directions on package. Drain noodles; rinse with cold water. Drain again.
3. For filling, in a mixing bowl stir together egg, ricotta cheese, spinach, 1 cup of the mozzarella cheese, and 3/4 cup of the Parmesan cheese.
4. Spread about 1/2 cup of the filling on each lasagna noodle. Starting from a narrow end, roll up each lasagna noodle. Place lasagna rolls in a 2-quart rectangle baking dish. Pour sauce over lasagna rolls. Cover dish with foil.
5. Bake in a 375 degree oven for 25 minutes. Remove foil. Sprinkle with remaining mozzarella cheese. Bake for 5 to 10 minutes more or till heated through. Let stand 5 minutes before serving. Sprinkle with remaining Parmesan cheese.
This recipe is from Better Homes and Gardens cookbook Pasta Cooking for Today page 57.
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