Friday, January 7, 2011

New Year's Resolution and Turkey and Spinach Lasagna

My one and only New Year's resolution is to post recipes to this blog at least every other week. Over the break quite a few people told me they actually read this and I became embarassed about how inconsistent I have been in updating it. So, for my few yet devoted readers, expect some awesome recipes coming your way at least twice a month in 2011!

Let's start with a delightful lasagna recipe I made last night. I was inspired by this recipe from Green Light Bites and made some modifications to accomodate my love for cheese and garlic. Also, I just made a regular lasagna rather than the roll ups for lack of time to roll each one individually, but the roll ups look like a really cute idea.

Here is my version of the recipe:

Turkey and Spinch Lasagna


1 19.2 oz package of lean ground turkey breast
2 tbsp minced garlic
2 tbsp italian seasoning
2 c. low fat ricotta cheese
1 1/2 c. chopped spinach
1/2 c. shredded italian blend cheese
1/2 c. shredded mozerella cheese
1 tbsp garlic powder
1/2 tbsp onion powder
1 tsp salt
1 26 oz can of spaghetti sauce
20 sheets whole wheat lasagna noodles (Hodgson Mill are the only ones I know; of course regular noodles are fine)
Extra Italian blend cheese as desired
Extra Mozerella cheese as desired
Italian seasoning to taste
Driend parsley to garnish


Preheat oven to 375. Prepare noodles "al dente" according to package. During this time, brown the turkey meat and season with 2 tbsp minced garlic and 2 tbsp italian seasoning. Let cool slightly. Mix browned turkey into a large mixing bowl with ricotta cheese, 1/2 c. italian cheese blend, 1/2 c. mozerella cheese, 1 tbsp garlic powder, 1/2 tbsp onion powder, and 1 tsp salt.

Spread a moderate layer of spaghetti sauce on the bottom of a glass or metal 9x13 cake pan. When lasagna noodles have cooked, layer as follows: noodles, ricotta/turkey mixture, noodles, sauce and cheese. Repeat until your lasagna is the right size for you and your pan. Top with Sauce, cheese, italian seasoning, and parsley. Bake at 375 for about 3o minutes. Cover with tin foil if you do not like crispy edges or browned cheese. This amount made one 9x13 and one 9x9 pan of lasagna for us. Delicious! We served it to friends and still have plenty of leftovers!
I didn't get a great picture, but basically, it looks like lasagna... :)

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