Thursday, 9 February 2012

Turkey Spinach Lasagne


I owe my cousin and aunt all the credit for finding this recipe. Last year when we were visiting them they served us this meal and it has been one of my favourites ever since!
If turkey and spinach doesn’t appeal to you, I’ve also used this recipe to make a more traditional lasagne by simply leaving out the spinach and using ground beef instead of turkey (also very good!). This freezes very well and is great even with gluten free noodles.

1 tbsp olive oil
1 small onion, chopped
4 cloves garlic, minced
1 pound ground turkey
1 28oz can crushed tomatoes
1 5.5oz can tomato paste
Salt and pepper, to taste
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
¾ cup grated Parmesan cheese
1 large egg
500g low-fat cottage cheese (can substitute with ricotta cheese)
1 pound fresh spinach, washed but not dried
9 oz oven-ready, GF lasagne noodles (Rizopia brown rice noodles work well)
250g light mozzarella cheese, grated

Preheat oven to 400 degrees F. Heat oil in skillet over medium heat. Add onion and cook for 2 minutes. Add garlic and cook for another minute. Add ground turkey and cook about 10 minutes. Once turkey is fully cooked, add tomatoes, tomato paste, salt and pepper then simmer for 20 minutes. At this point the sauce should be fairly thick. Stir in parsley and basil and set aside.

While the sauce is simmering, beat the egg in a medium bowl. Stir in cottage cheese, 1/2 cup Parmesan cheese, salt and pepper. Set aside.

In a separate skillet, cook spinach over medium heat until wilted. Set aside.

Spread 1/3 of the meat sauce into a 9x13 in baking dish. Lay down pasta sheets in a single layer over the meat sauce (do not overlap the noodles). Sprinkle on 1/3 of the mozzarella cheese, 1/2 of the cottage cheese mixture, 1/2 of the spinach and another 1/3 of the meat sauce. Repeat the process one more time (pasta, 1/3 mozzarella, 1/2 cottage cheese, 1/2 spinach, 1/3 meat sauce). Sprinkle the remaining mozzarella and Parmesan cheese over the meat sauce.

Line a piece of tin foil with parchment paper. Spray the parchment with non-stick cooking spray. Cover lasagne with the prepared foil, parchment-side down and bake for about 30 minutes, or until bubbly. Let stand for 5 minutes before serving.

Recipe adapted from

Pin It

No comments:

Post a Comment