Ingredients with Measurements:
- 12 lasagna noodles
- 1 lb ground turkey
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 1 container (15 oz) ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for cooking turkey and onions
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a skillet, cook ground turkey, onion, and garlic over medium heat until turkey is browned and onions are translucent. Drain any excess fat.
4. Add marinara sauce to the skillet and stir to combine with the turkey mixture. Set aside.
5. In a separate bowl, mix together the thawed and drained spinach, ricotta cheese, egg, Parmesan cheese, salt, and pepper.
6. Spread a thin layer of the turkey and marinara sauce mixture on the bottom of the baking dish.
7. Place three lasagna noodles on top of the sauce.
8. Spread half of the spinach and ricotta mixture on top of the noodles.
9. Sprinkle 1 cup of shredded mozzarella cheese on top of the spinach and ricotta mixture.
10. Repeat layers with remaining noodles, spinach and ricotta mixture, and mozzarella cheese.
11. Top with remaining turkey and marinara sauce mixture.
12. Cover with foil and bake for 25 minutes.
13. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
14. Let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 33g
Protein: 32g
Substitutions for ingredients:
- Ground beef or sausage can be substituted for ground turkey.
- Fresh spinach can be used instead of frozen spinach.
- Cottage cheese can be used instead of ricotta cheese.
Variations:
- Add sliced mushrooms to the turkey and marinara sauce mixture.
- Use a combination of different cheeses, such as fontina or provolone.
- Add a layer of sliced zucchini or eggplant between the noodles and spinach and ricotta mixture.
Tips and tricks:
- Make sure to drain the spinach well to prevent excess moisture in the lasagna.
- Let the lasagna cool for a few minutes before slicing to prevent it from falling apart.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve with a sprinkle of chopped fresh parsley or basil on top.
Garnishes:
Chopped fresh parsley or basil.
Pairings:
Green salad and garlic bread.
Suggested side dishes:
Roasted vegetables or a side of pasta.
Troubleshooting advice:
If the lasagna is too dry, add a little more marinara sauce on top before baking.
Food safety advice:
Make sure to cook the turkey to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Lasagna is a traditional Italian dish that dates back to the Middle Ages.
Flavor profiles:
Savory, cheesy, and tomatoey.
Serving suggestions:
Serve hot with a side salad and garlic bread.
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