Turkey Spinach Lasagna

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!

– 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.

Lasagna can be assembled and left unbaked in the refrigerator for up to 2 days or frozen for up to 1 month.

Make Ahead

One reader said "This was the best lasagna I have ever had!"

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