It is still the season of comfort food. Winter storms are once again sweeping the country, and even though I am starting to get sick of winter clothes and even my Uggs are getting too difficult to pull on and off due to my growing belly…I still can’t see one blade of grass. Which means hearty dinners like this are still perfect!
This is a great recipe because you can easily prepare it in two pans and freeze one for another night. I received this goodie box from Red Gold to make a lasagna of my own. I used their basic recipe and just tweaked a little bit based on some ingredients I had on hand. Using turkey instead of Italian sausage lightens it up a little bit too. The flavor was good, but maybe lacking a little spice because I didn’t use Italian sauce. Maybe next time I’ll find a turkey or chicken Italian sausage to use, or add a few more seasonings to the mix. This basic recipe is nice and easy though, and it didn’t take much prep time either!
Turkey Lasagna with Sun-dried Tomatoes and Spinach, adapted from
Red Gold, makes one full or two half pans
- 1/2 cup water
- 1 (28 ounce) can Red Gold® Crushed Tomatoes, or 2 (15 ounce) cans
- 2 (14.5 ounce) cans Red Gold® Diced Tomatoes With Basil, Garlic & Oregano
- Salt to taste
- 1 pound ground turkey, cooked and drained
- 1 cup sun-dried tomatoes, chopped
- 5 oz fresh spinach
- 1 (16 ounce) box lasagna noodles, traditional, uncooked
- 1 (15 ounce) carton low fat ricotta cheese
- 3 cups sliced mozzarella cheese
- 1/2 cup grated Parmesan cheese
Preheat oven to 350 F.
In large mixing bowl combine water, RED GOLD® CRUSHED TOMATOES and RED GOLD® DICED TOMATOES with BASIL, GARLIC & OREGANO, salt and ground turkey, stir to combine ingredients.
Cover the bottom of a 9x13x2 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, 1 cup of mozzarella cheese, 1/2 of ground turkey, 1/2 of spinach and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.
Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.
The recipe makes 12 servings, but you could divide the recipe into two 9×9 inch baking dishes and freeze one.
*I received a complimentary Red Gold lasagna kit to try. I did not receive any compensation for this post. Opinions expressed here are my own.