Turkey Spinach Lasagna
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With less than an hour of prep, this Turkey Spinach Lasagna is my take on a classic. Using a veggie packed turkey meat sauce along with brown rice lasagna noodles, you'll love this lighter version!
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– 1 batch Turkey Meat Sauce (about 8 cups) – 16 oz frozen spinach thawed and drained – 2 cups ricotta cheese – 1 tablespoon dried parsley – 9 oz mozzarella shredded (3 cups; 9 oz); divided – 9 brown rice lasagna noodles
INGREDIENTS
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1.
Make my Turkey Spaghetti Sauce or your favorite recipe and stir in the frozen spinach.
Make Sauce.
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2.
Combine ricotta with 1 cup mozzarella cheese and the dried parsley.
Prep cheese mixture.
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3.
Layer into a 9x13 inch glass pan. You will be doing 9 layers in total.
Assemble.
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4.
Place on top of a large baking sheet (to catch any spillage), cover lasagna with tin foil and bake for 45 minutes at 375 F.
Bake.
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5.
Remove from oven and top with the remaining mozzarella. Bake uncovered for 10-15 minutes until melted with golden brown spots.
Top with cheese.
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6.
Remove from the oven, place on a wire cooling rack or hot plate and allow to set for 15 minutes.
Rest.
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7.
Slice into your desired serving portions and serve.
Slice and Serve
.
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Lasagna can be assembled and left unbaked in the refrigerator for up to 2 days or frozen for up to 1 month.
Make Ahead
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One reader said "This was the best lasagna I have ever had!"
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