Turkey and Spinach Lasagna |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 12 |
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Ingredients:
12 whole-wheat lasagna noodles |
1 tablespoon olive oil |
1/2 cup chopped onion |
1 chopped red pepper |
1 pound ground turkey breast, white meat only |
1/2 pound hot italian turkey sausage |
1 teaspoon red pepper flakes |
2 teaspoons chopped garlic |
1 teaspoon essence, recipe follows |
3 1/2 cups prepared marinara sauce |
3 cups shredded part-skim mozzarella cheese, divided |
2 cups part skim ricotta |
2 cups thawed and drained chopped frozen spinach |
1/4 cup grated romano |
2 egg whites |
1/2 cup chopped basil leaves |
1/4 cup chopped fresh parsley leaves |
1/4 teaspoon black pepper |
1/4 teaspoon salt |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.
3. Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.
4. In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.
5. Spray a 13 by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
6. Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes.
7. Let lasagna stand 10 to 15 minutes before serving.
8. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
9. Combine all ingredients thoroughly.
10. Yield: 2/3 cup
11. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993
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