Dinner

Spinach and Turkey Lasagne is for Dinner.

Spinach and Turkey Lasagne takes 30 minutes to prepare.

Spinach and Turkey Lasagne takes 50 minutes to cook.

Spinach and Turkey Lasagne makes 20 servings.

The ingredients for Spinach and Turkey Lasagne are:

20oz ground turkey
16oz lasagna noodles - cooked for half the time on package directions and drained)
2T extra virgin olive oil, divided
2T butter, divided
2t fennel seed, divided
1T dried oregano, divided
2t chives, divided
1T black pepper, divided
1t salt, divided
1T dried rosemary, divided (crush/roll between fingers just before adding)
1t red pepper flakes
2 cloves garlic, minced
1t garlic powder
1C onion, diced
1C celery, diced
1/4 red bell pepper, diced
1/4 yellow bell pepper, diced
1/4 orange bell pepper, diced
16oz frozen chopped spinach, thawed and drained
28oz crushed tomatoes
15oz diced tomatoes
2.25C shredded part skim mozzarella cheese
16oz part skim ricotta cheese
0.5C mushrooms, diced

Here is how you make Spinach and Turkey Lasagne:

Preheat oven to 350 degrees.In a large pot melt 1T butter with 1T extra virgin olive oil; add onions, peppers, celery, and minced garlic. Reduce heat to low, cover, and cook for 10 minutes or until just soft. Add crushed tomatoes and diced tomatoes. Rinse each can with 1/4 C water and put that water into the pot. Season with half of the divided spices and herbs. Cover and let simmer.In large frying pan heat 1T each extra virgin olive oil and butter. Add turkey, season with the rest of the divided spices and herbs plus the red pepper flakes, onion powder and garlic powder. When turkey is no longer pink add the spinach and heat through then add contents of pan to tomato mixture along with the diced mushrooms and basil leaves. Heat till comes to boil then reduce heat and let simmer while putting lasagna together.Makes 16 cups of sauceAssemble Lasagna: I make 4 -5 layers and adjust portioning of cheese, reserving a larger portion of mozzarella for the top.put 2 cups of sauce in bottom of lasagna pan, layer noodles to cover, sprinkle with 1/4 of parmesean and romano cheese, put on 1/3 of ricotta cheese, top with 1/4 of mozzarella cheese. Repeat layers using 3-4 cups of sauce - save 1 cup of sauce for the top. End with a layer of noodles and the parmesean and romano cheese then top with mozzarella cheese.Bake 40-50 minutes till cheese is golden.Let rest 15 minutes before cutting.Makes 20 servingsPerfect paired with a salad and a piece of crusty Italian bread with garlic butter. Number of Servings: 20Recipe submitted by SparkPeople user PKLOSES.

The nutritional information for Spinach and Turkey Lasagne is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 285.9

• Total Fat: 12.6 g
• Cholesterol: 50.6 mg
• Sodium: 385.1 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 2.5 g
• Protein: 17.9 g