Ground Turkey Spinach Lasagna Bake Food

TURKEY SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine the 2 cups mozzarella, 2 cups ricotta, basil, pepper, and egg whites (you can use egg substitute or a whole egg if you prefer -- I used 100% all egg whites from a carton) and set aside.
• Spray non-stick skillet (I use cast iron) with oil and saute minced garlic until brown.
• Add diced onion and saute until browned or translucent.
• Add ground turkey and saute until browned, being careful to separate the meat into crumbled bits or they will clump into large chunks.
• Add spinach and saute briefly, stirring to combine all ingredients.
• Add spaghetti sauce and water and stir. (I used the 1/2 cup of water I squeezed out of the spinach as part of the 1-1/2 cups, and I filled the empty jar of Whole Food Foods organic fat-free pasta sauce with the other cup of water to get every last bit of sauce out.)
• Bring to a boil, cover, reduce heat and simmer for 10 minutes. (Cover to retain the moisture which you will need for the unbaked noodles later.).
• In a 13 x 9 nonstick baking pan, spread about 1 cup of the turkey spinach mixture over the bottom, being sure to cover all of the bottom to prevent the noddles from sticking. Use a little more sauce if necessary.
• Spread 3 lasagna noodles over the mixture, leaving a little space between each noodle for it to expand during cooking. (If you don't, you will wind up having little "hills" along the seams, like mine.).
• Top noodles with 1-1/2 cups turkey spinach mixture, covering all of the dry noodles, and then top the sauce with half of the cheese mixture.
• Cover with noodles, and repeat until ending with a turkey sauce layer. (I wound up with 3 layers of noodles, and some extra cheese sauce, which I dotted around the edges.).
• Cover with foil and cook in oven for 50 minutes. (If you use no-boil, oven-ready lasagna noodles, you can probably cut out at least 15 minutes of baking time.).
• Take out, uncover, and sprinkle last cup of mozzarella over top.
• Bake for another 10 minutes (or longer if you like your cheese brown and crunchy -- in which case, feel free to shorten the covered baking time correspondingly).
• Remove from oven and let rest 10 minutes before serving.

DELICIOUS SPINACH AND TURKEY LASAGNA

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
• Combine spinach, ricotta, and nutmeg in a large bowl.
• To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

GROUND TURKEY LASAGNA

Steps:

• Preheat oven to 350°F.
• If no-bake or no-boil fresh noodles are used, no preparation of noodles is required. If you use standard dry lasagna noodles, boil and drain, then rinse with cold water.
• Heat olive oil in large skillet over medium-high heat.
• Add onions, saute until onions are opaque and starting to brown. Add freshly minced garlic and 1 tsp fresh minced rosemary. Also add 1/2 of each portion of herbs and spices (1/2 tsp oregano, 1/2 tsp parsley, 1/4 tsp garlic powder, 1/2 tbsp or ground black pepper, 1/2 tsp salt). Saute for 2 minutes.
• Add ground turkey to pan, mashing and pushing apart meat with the edge of your spatula. Cook until meat has begun to brown.
• Add 1/2 cup of milk, and simmer on medium-low heat for 5 minutes or until meat is entirely cooked. Mix in 2.5 cups of marinara sauce, reserving 1 cup. Turn off heat.
• In a medium sized bowl, combine ricotta cheese, 1 cup of shredded parmesan (reserving 2/3 cup), remainder of all herbs and spices (including salt and pepper). Mix with hands or spoon.
• In the bottom of a standard lasagna pan, spread reserved cup of marinara sauce in a thin, even layer. Place a layer of lasagna noodles lengthwise in pan, slightly overlapping.
• Spread 1/2 of ricotta mixture in a thin, even layer over noodles. Spoon 1/3 of meat sauce over ricotta mixture.
• Add another layer of lasagna noodles, and repeat previous step.
• Add 3rd layer of lasagna noodles, and spread remaining sauce over noodles evenly. Mix remaining mozzarella and parmesan, and spread in a thin layer, completely covering the top of the lasagna.
• Cover in tin foil, making sure the foil is not touching the cheese (you can use toothpicks to ensure that no cheese sticks to the foil, if you like). Bake for 20 minutes.
• Remove foil, and bake for another 20 minutes or until the cheese is bubbling and is starting to brown around the edges. Remove from oven and allow to cool for 10-15 minutes before slicing into 8 pieces.

GROUND TURKEY SPINACH LASAGNA BAKE

Steps:

• Brown the turkey in large cast iron skillet over medium-high heat until cooked through
• Bring 8 cups water in a large pot to a rapid boil. Add pasta noodles and cook 15-20 minutes.
• Layer the bottom of a 9x9-inch casserole dish with one layer of pasta noodles. Layer the American slices (only on bottom layer). Spread the ground turkey, spinach and either Colby, Monterey Jack or cheddar cheeses. Pour over sauce. Repeat for final layers.
• Bake at 350 degrees F for 1 hour.