- 1 pound of ground turkey
- 2 cloves garlic
- 2 tbsp olive oil
- 2 cans crushed tomatoes-I use one regular and one with jalapenos!
- 1 small can tomato paste
- 1 can tomato sauce-I use 1/2 the can
- 1 small onion-diced
- 1/2 green pepper (you can use a whole one, but I am saving the other 1/2 for pizza night) diced
- 3-4 handfuls of spinach
- fresh mozzarella
- shredded mozzarella
- Ricotta Cheese made from Skim milk
- Whole wheat lasagna-about 7
- basil, salt, pepper, red pepper flakes, italian seasoning-all to taste
- Bottle of wine!
Brown turkey meat-drain. Set aside. In a large skillet, heat the olive oil over medium heat. When it's warm, add the onions, garlic and bell peppers and sautee for 5 or so minutes.
Dump in your 2 cans of crushed tomatoes, 1/2 can tomato sauce, and the whole can of tomato paste. Stir. Add spices (remember to taste the sauce). After about 10 minutes add the turkey meat. Continue to cook covered-for about 20 minutes . When almost done, stir in the handfuls of spinach a few handfuls at a time and let the leaves wilt.
Now with the spinach:
Meanwhile in another pot, bring salted water to a boil and cook lasagna according to the instructions on the box. Drain and let cool for a few minutes.
In a long rectangular casserole dish, spread some sauce on the bottom so the noodles don't stick to the pan. Add a layer of noodles, layer of ricotta cheese, layer of sauce and a few sprinkles of the shredded mozzarella. Repeat. When you have reached the final layer with the sauce on top, add a few thin slices of the fresh mozzarella. Cover with foil and bake for 20 minutes. The last 5 minutes, uncover and add more of the shredded mozzarella, if desired. Yes, I desired. Take out of the oven and be sure to turn the oven off! Let cool for a few, then DIG IN!
Finished product!!! With a slice of garlic toast and an iceberg lettuce wedge!