Spinach Turkey Lasagna Bake
- 12oz pasta (Anthony’s bowties) – 1 1/2 cups part skim ricotta cheese (First Street) – 2oz baby leaf spinach (Ready Pac), finely diced – 1 1/2 lbs 90% lean ground turkey (Jennie-O) – 2 1/2 cups traditional spaghetti sauce (First Street) – 1 cup reduced fast shredded mozzarella (Market Pantry) – 1 1/2-2 cups water – garlic salt, seasoning salt, parsley flakes to taste
- Measure ricotta cheese into a large mixing bowl and leave out for 10-15 minutes to warm a bit. Then add spinach, seasonings to taste, and mix well. 2. Spray a large electric skillet with nonstick cooking spray. Pour the pasta into the skillet, evenly covering the skillet, then pour the water over the pasta until not quite covering the pasta. Cook on medium-low heat about 15 minutes until pasta is al dente. If using SaladMaster, cook on Rice 1 setting. 3. In a large nonstick skillet, brown the ground turkey and drain. Add sauce to turkey and season with seasonings to taste. Simmer on low until pasta is al dente. 4. Layer ricotta mixture onto pasta by spooning small dollops. Fill in the gaps and as the ricotta warms it will spread a little easier making a nice cheesy layer. (See pic below). 5. Pour meat sauce evenly over the pasta and ricotta layers. Sprinkle shredded mozzarella evenly over meat sauce then sprinkle seasonings on top to taste. 6. Cook on medium-low heat for 15-20 minutes. If using SaladMaster, cook on Rice 1 setting. 7. Allow to cool a few minutes before serving.
About 385 calories per serving. To bake, use a 9×13 casserole dish and cook at 375 for about 25 minutes.