Turkey and Vegetable Lasagna – Pampered Chef Grater Winner Recipe

As promised, here’s Nicole’s – the Pampered Chef grater winner – very own recipe.  I thought I couldn’t enjoy any lasagna except mine, and wow – was I wrong!

This is healthy (ground turkey, spinach, mushrooms!) and very, very good.  So good I had to have leftovers for breakfast this morning  😉

Just like Nicole, I use a lot of basil.  I only had dried, so when I can get my hands on some fresh I will remake this; I have a feeling that will make it even better.  Make this soon; you will love it.

What you’ll need:

• ·      Whole wheat lasagna noodles (homemade or store bought)
• ·      Reduced fat ricotta
• ·      Fresh spinach – I bag is more than enough
• ·      Fresh sliced mushrooms (about 2 cups)
• ·      Fresh wedge of Pecorino Romano cheese
• ·      Grated Pecorino Romano cheese
• ·      Brick of fresh mozzarella
• ·      Turkey meatballs mashed (this adds a lot of extra time and effort, so you can cook ground turkey and add garlic, grated Pecorino Romano, parsley, salt and pepper instead)
• ·      Marinara sauce  – (A side note from Dixie – I made my marinara with crushed San Marzano tomatoes, salt, some oregano and red wine)
• ·      Basil handful (optional—use a lot of basil in my sauce, so I don’t need to add it)
• ·      2 clove garlic minced (optional—I use a lot of garlic in my meatballs and sauce, so I don’t need to add it)
• ·      Extra virgin olive oil (EVOO)
• ·      Salt and pepper

Procedure:

For Ricotta – Note unlike most recipes, I don’t use egg.  I don’t think it’s necessary

• ·      Add grated Pecorino Romano, salt, pepper to taste and chopped spinach and mix
• ·      The spinach cooks down, so it’s OK to use a lot

For Mushrooms

• ·      Sautee mushrooms in EVOO, season with salt and pepper (add minced garlic here if you choose to)

Layering the lasagna

• ·      Cook lasagna noodles according to the box instructions, let cool (lie each noodle flat on wax paper); be careful not to over cook and handle with care so the noodles don’t break
• ·      Lightly cover the bottom of the lasagna with sauce (this keeps the noodles from sticking)
• ·      Layer bottom of pan with noodles (cut noodles with a knife either length or width-wise to ensure they cover the entire bottom)
• ·      Top with a layer of ricotta mixture, press it down lightly with a fork; be sure all noodles are covered
• ·      Top ricotta with mashed meatballs; make sure all ricotta is covered
• ·      Top meatballs with mushrooms; unlike ricotta and you can sprinkle these on and not use quite as many (add basil here if needed
• ·      Sprinkle with shredded mozzarella
• ·      Lightly spoon on sauce over that layer
• ·      Top with noodles, use same sizes you used for the bottom layer 
• Repeat ricotta through sauce layers until you reach top of pan
• ·      Cover top layer of noodles with sauce and fresh shredded mozzarella
• ·      Bake at 350 degrees for 30 minutes (if you bake it frozen or cold, you’ll need to cook for longer)
• ·      Top each piece with fresh shredded Pecorino Romano and serve!

Thanks Nicole! 

~Dixie Chik~