This recipe actually called for beef and frozen spinach, but I switched it out to ground turkey and fresh spinach. The little bit of red pepper gives it just enough of a kick, but not to spicy for the kiddos. I love using no cook-style lasagna noodles. It makes it so much easier to throw it all together.
1 lb. ground turkey
1 jar (26-30 oz) prepared spaghetti sauce. (I love Newman's brand)
1 can (14-1/2 oz) Italian-style diced tomatos, undrained
1/4 tsp. ground red pepper
1 carton (18-oz) part skim ricotta cheese
1 package fresh spinach (chopped)
1/4 cup grated parmesan cheese
1 medium egg, beaten
8 ea. no cook-style lasagna
1-1/2 cup shredded part skim mozzarella cheese
Heat oven to 375 degrees.
Brown turkey in large nonstick skillet. Pour off drippings. Season with salt, stir in spaghetti sauce, tomatoes, red pepper and set aside.
In medium bowl, combine ricotta cheese, spinach, egg and parmesan cheese.
In a 13 x 9 inch baking dish begin by spreading 2 cups of sauce over the bottom. Arrange 4 noodles in a single layer. Press noodles into sauce.
Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1-1/2 cups turkey sauce. Arrange remaining noodles in single layer; press into sauce. Top with remaining sauce.
Bake 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top and cover with aluminum foil. Let stand 15 mins. cut into squares and serve.
This one was a pretty good hit with all 4 of us. Yum!