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

1.

Make my Turkey Spaghetti Sauce or your favorite recipe and stir in the frozen spinach.

Make Sauce.

2.

Combine ricotta with 1 cup mozzarella cheese and the dried parsley.

Prep cheese mixture.

3.

Layer into a 9x13 inch glass pan. You will be doing 9 layers in total.

Assemble.

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.

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.

6.

Remove from the oven, place on a wire cooling rack or hot plate and allow to set for 15 minutes.

Rest.

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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