Turkey Lasagna with Sautéed Spinach

Turkey Lasagna with Sautéed Spinach

 So you have probably noticed that I love my lasagna and I keep trying to come up with ways to make even healthier, maybe guilt!  Anyway, this recipe calls for meat sauce made with turkey meat sauce but of course you can use beef meat sauce, ragout or marinara; you see where I’m going with this, right???

Serves (up to) 12

1 batch turkey meat sauce with an extra 1/2 cup chicken stock or stock of your choice

1 batch of whole wheat lasagna pasta (or package of your choosing)

1 tbsp extra virgin olive oil

2 sacks of fresh spinach

Coarse salt

Fresh ground pepper

175 g part skim mozzarella cheese grated

2 tbsp grated parmesan cheese

Preheat oven to 375

– In a large sauté pan heat the olive oil over high heat.  When the oil is hot (it will ripple) add the spinach in batches, season with the coarse salt and fresh ground pepper.

–  In a traditional lasagna dish (9 x 13) pour a ladle of the tomato sauce on the bottom.

– top with a layer of the pasta and then pour another ladle of sauce all over that pasta layer.

– Place another layer of the pasta down.

– Put an even layer of half of the sautéed spinach on top of the pasta.

– Cover with another layer of the lasagna sheets.

– Cover with another layer of the sauce.

– Top with another layer of pasta.

– Put the remaining spinach on the pasta spreading it out evenly.

– Top with another layer of pasta (this should be the final layer of pasta).

– Top with a tomato sauce.

– If you have any remaining pasta sheets, place on top of the tomato sauce, centered and then pour the remaining tomato sauce on top of this.

– Top with the mozzarella cheese and then top that with the parmesan cheese.

– Cover with tinfoil.

– Bake covered for 30 minutes.

– After 30 minutes, remove the foil and bake uncovered for 10 more minutes; until the cheese is slightly browned and bubbling.

– Let stand for 15 minutes before slicing it up.

Notes:

1. I swear I didn’t even miss the ricotta cheese and I love ricotta cheese.

2.  It is traditional to add some nutmeg to sautéed spinach so feel free but just a pinch.