Sunday, July 24, 2011

Family Day Cooking ~ Italian ~ Light and Easy

Five Cheese Lasagna with Turkey and Spinach

In keeping with my commitment to prepare only healthy foods for us to eat, I modified an old family favorite, Lasagna, by using ground turkey in place of the traditional ground beef, adding spinach for a kick, and using reduced fat cheeses. 

And this weekend, I modified my recipe further by using a few prepared items (available at the neighborhood grocer!) to keep the heat down in the kitchen and to get this put together faster.


To make this you will need:

1 pound ground turkey breast
1 package of no cook lasagna noodles (I used Barilla brand)
3 jars of tomato basil pasta sauce (I used Newman's Own Bombolino)
large bunch of fresh spinach
one pound container of part skim ricotta cheese
8 ounces of 2% mozzarella cheese
8 slices of provolone cheese
Parmesan and Romano cheeses

Prepare the ingredients:

Wash the spinach well, trim the stems, and steam over a pot of boiling water.  Drain and set aside.


Brown the ground turkey in a skillet over medium heat.


Add about 2/3 of a jar of the sauce to the browned turkey and mix well.


Now you are ready to layer the ingredients in your (12 by 8) glass baking dish. 

This is also a good time to preheat your oven to 350 degrees!

Layer in this order:

2/3 jar sauce
noodles
ricotta cheese
2/3 jar sauce
spinach
noodles
meat sauce
noodles
2/3 jar sauce
provolone cheese slices
mozzarella cheese
noodles
remaining sauce
Parmesan and Romano Cheeses


There it is, ready for the oven!  Cover with foil and bake for 45 to 60 minutes, removing the foil for the last 10 minutes.  Lasagna is done when the cheese begins browning and the sauce is bubbly.

It will look like this:


Allow it to set for 10 to 15 minutes before serving.

Mangia!

XO, Anita

1 comment:

  1. Oh YUM! Now I know what I'll use my bunch of fresh spinach for this week. Visiting from Wild Olive - thanks for the recipe! -RedZipStar

    ReplyDelete

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