YOUR SOLIN GENERATED RECIPE
Turkey and Spinach Lasagna Bake
Lean ground turkey and nutrient-dense spinach layered between whole wheat noodles and a creamy ricotta blend, baked until the cheese is bubbly and golden.
INGREDIENTS
4.5 oz Ground turkey
1.25 sheets Whole wheat lasagna noodles
0.5 cup Marinara sauce
0.25 cup Part-skim ricotta cheese
0.5 oz Shredded part-skim mozzarella cheese
1 cup Fresh baby spinach
1 tsp Extra virgin olive oil
0.25 tsp Dried oregano
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the whole wheat lasagna noodles in boiling water according to package directions until al dente, then drain and set aside.
Heat the olive oil in a skillet over medium heat and brown the ground turkey with the garlic powder, oregano, sea salt, and black pepper until fully cooked.
In a small bowl, stir together the ricotta cheese and the fresh baby spinach until the spinach is evenly distributed.
In a small oven-safe baking dish, spread two tablespoons of the marinara sauce across the bottom.
Layer half of the noodles (breaking them to fit the dish), half of the cooked turkey, half of the spinach-ricotta mixture, and a portion of the sauce.
Repeat the layers with the remaining noodles, turkey, and ricotta mixture, finishing with the remaining marinara sauce on top.
Sprinkle the shredded mozzarella cheese evenly over the final layer of sauce.
Bake for 20 to 25 minutes until the sauce is bubbling and the cheese has melted and turned a light golden brown.