Recipe

Hosted By
Chrissie & Steffi

		Spinach Lasagna
		Serving Size - 6
		Prepared By - Cindy & Bob
		Recipe Rating	Printer Friendly Recipe

1 pound lean ground turkey

1/2 cup chopped onion

4 ounces sliced mushrooms

1/4 cup flour

1/2 teaspoon dried basil, crumbled

1/4 teaspoon dried leaf oregano, crumbled

Salt and pepper

1 1/2 cups milk

1 can (8 ounces) tomato sauce

1/2 cup water

1 egg

1 package (10 ounces) chopped frozen spinach, thawed and well drained

1 cup ricotta cheese

8 ounces lasagna noodles, cooked and drained

4 ounces shredded mozzarella cheese

1/4 cup grated Parmesan cheese

In a large skillet, sauté ground turkey, onion, and mushrooms until turkey is browned and onion is tender. Stir in flour, basil, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Gradually stir in 1 1/2 cups milk, tomato sauce, and 1/2 cup water. Stirring constantly, bring mixture to a boil; remove from heat. Beat egg with 1/2 teaspoon salt; stir in well drained and squeezed spinach and ricotta cheese. Spoon about one-third of the meat mixture into a greased 13x9x2-inch baking dish. Arrange half of the lasagna noodles over the meat mixture. Top with all of the spinach mixture, then another one-third of the meat mixture and all of the mozzarella cheese. Top with remaining lasagna noodles and remaining meat mixture. Sprinkle spinach lasagna evenly with Parmesan cheese. Bake at 350° for 40 to 45 minutes. Let spinach lasagna stand for about 15 minutes before serving.