Turkey Lasagna with Spinach and Potato
Make this turkey and spinach lasagna ahead of time and bake it when you're ready!
Servings: 6
Calories: 428kcal
Ingredients
- 2 large organic baking potatoes peeled and cut into 1/4 slices
- 1 pound organic ground turkey
- 2 teaspoons olive oil
- avocado oil cooking spray
- 1 cup onion chopped
- 1 clove garlic minced or 1 crushed garlic frozen cube
- 3 cups tomato or marinara sauce
- 1 teaspoon dried basil plus 3 fresh basil leaves for garnish
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- 1 cup low fat cottage cheese
- 1 egg
- 1 cup spinach leaves
- 1 cup organic mozzarella cheese
- 1/4 cup grated Parmesan or Romano cheese
Instructions
- Lightly brush potato slices with olive oil and layer on a baking sheet. Bake for 25-30 minutes at 450 degrees. When lightly browned on edges, remove and set aside.
- Spray a skillet with some cooking spray and cook the turkey, onion, and garlic over medium heat. When the meat is fully cooked, drain fat and return to the burner. Add the tomato sauce and spices. Cover and let this mixture simmer for 5 minutes.
- In a medium bowl, mix the egg with the ricotta and cottage cheeses.
- Prepare a 9-by-13 inch baking dish with cooking spray.
- Arrange half of the potato slices on the bottom. Spread half of the cheese mixture over the potato slices. Spread half of the spinach leaves over the cheese layer. Add half of the meat mixture. Top with half of the mozzarella cheese.
- Repeat the layers again.
- Top with Parmesan or Romano cheese.
- Bake uncovered at 350 degrees for 30 minutes. Remove and allow 10 minutes before cutting and serving.
Notes
Instead of using ground turkey meat, you can use leftover turkey meat from a roasted turkey. You can also use a vegetarian meat substitute.
Try Alfredo sauce instead of tomato sauce.