Turkey and Spinach Lasagna

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. 🙂

Here are your ingredients. For a 9×13 pan (I only made half this time) you will need:

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

1 egg

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, saute up the onions in your olive oil. Once the onions are translucent add the garlic and italian seasoning and cook until the garlic is fragrant.

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.

Once that’s combined, set up your layering station,

Then, to work! Start with about half the jar of spaghetti sauce in the bottom of the pan, and place 3 lasagna noodles on top of it.

Next, spread half your spinach mixture over the noodles, and sprinkle that with about half the turkey. Top with 1/3 of the mozz.

Repeat the steps starting with the lasagna noodles. So:

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.

Whenever you bake the lasagna:  bake at 350 for 55 minutes. Top it with the remaining mozzarella and bake for another 5 minutes. I like to broil it  a bit too to get it nice and toasty.

Then, serve it up! We like it with a slice of garlic bread and a glass of wine. 🙂

Also, as good as this lasagna is the night before, it’s even better reheated for lunch. Just sayin’. 🙂




6 thoughts on “Turkey and Spinach Lasagna

  1. Caroline says:

    Monica…I love you…and this is baking in my oven right now…but I have an egg sitting here on my counter and can’t find where it’s supposed to go in your recipe… 🙂

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