Most people who have attended a potluck I contributed to are familiar with my family’s spinach lasagna. It’s all veggies, pasta and cheese and it’s amazing. I like to make it for special occasions, but as it involves heavy cream and not much protein we decided that it just isn’t a good choice for a normal dinner. So I made a couple minor modifications and voila! Turkey and spinach lasagna was born. 🙂
2 C of shredded part skim mozzarella
1/3C of parmesan cheese
olive oil or cooking spray
1 medium onion, chopped
1 can 98% FF cream of mushroom
1 jar of spaghetti sauce (I prefer Prego. Hands down)
1 clove garlic, minced
Italian seasoning to taste
9 whole wheat lasagna noodles
2pkg frozen chopped spinach, thawed & drained
and 1lb italian seasoned turkey breast.
First I recommend prepping everything, so preheat your oven to 350 (if you’re baking the lasagna right away), chop your onion, mince your garlic, and drain your spinach. I also recommend par-boiling your noodles a bit, especially if you’re using whole wheat noodles.
Then, brown up your turkey breast in a pan. When it’s cooked through, set it aside.
Next, add your spinach. Cook until the spinach is heated and any excess water that you didn’t manage to drain out is cooked off.
Once the spinach is heated through, remove the pan from the heat and add the cream of mushroom soup, egg and parmesan. Stir until well combined.
Noodles, spinach mixture, turkey, cheese.
Once you’re done there, top with the remaining 3 noodles, and the other half of the sauce jar.
Now you can either cover and refrigerate (like I did), or bake it up right away.