Wednesday, October 16, 2013

My Favorite Lasagna

My Turkey Lasagna is a hit for dinner with the fam. I omit the middle layer of noodles and use slices of eggplant instead. I'm not a big fan of ricotta in lasagna, so I use mozzarella and Parmesan. So yummy and I like to think a bit healthier?? with the eggplant and spinach. :)


6 lasagna noodles
2 tbsp extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 lbs ground turkey
1 tbsp lemon juice
3/4 tsp sea salt
1/2 tsp black pepper
5 cups tomato sauce
3 tbsp sugar
1 cup chopped fresh Italian parsley
3 Tbsp chopped fresh basil leaves
4 cups fresh spinach
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
1/2 large eggplant, sliced thinly lengthwise

1. Boil lasagna noodles according to package directions.
2. In a medium pan, heat olive oil over medium heat. Add onions and saute for 3 minutes. Add garlic and saute for 1 more minute.
3. Add turkey, lemon juice, sea salt and pepper. Cook until turkey is brown, stirring occasionally. Add 3 cups of the tomato sauce and sugar. Reduce heat to medium-low, and let simmer for 15 minutes. Add parsley and basil and let cook for 2 more minutes.
4. Preheat oven to 375 degrees F. In a large baking dish, spread a little of the meat and sauce on the bottom. Line with lasagna noodles. Layer in this order going up: meat, spinach, half of the reserved sauce, cheese, eggplant slices, meat, spinach, remaining sauce and cheese. Top with noodles. Sprinkle with remaining cheese.
5. Cover dish loosely with foil. Bake for 35 minutes. Remove from oven and remove foil. Bake for 15-20 more minutes. Serves 8. 

My recipe calls for 6 lasagna noodles, but it's a good idea to boil 7 to have one as a back-up in case a noodle tears. Or if you prefer, use the no-boil oven ready noodles.

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