Cooking Instructions
Prep time: 20 minutes
Cook time: 45 minutes
Servings: 6
Ingredients:
- 1 lb Jaindl Ground Turkey
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 medium carrots, finely diced or grated
- 1 medium zucchini, finely diced
- 3 cloves garlic, minced
- 1 container (15 oz) ricotta cheese
- 1 jar (24 oz) marinara sauce
- 1 large egg
- 5 oz fresh baby spinach, roughly chopped
- 3 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 9–12 no-boil lasagna noodles
- Salt and pepper
- 1 tsp dried Italian seasoning
Directions:
- Sauté the turkey and garden veggies: Heat olive oil in a deep skillet over medium heat. Add the onion, carrots, and zucchini. Sauté for 5 minutes, until they start to soften. Crumble in the Jaindl ground turkey and garlic. Cook until the turkey is no longer pink. Stir in the marinara sauce and Italian seasoning, reduce the heat to low, and let it simmer for 5 minutes so the flavors marry.
- Prepare the green cheese layer: In a medium bowl, mix the ricotta cheese, egg, 1/4 cup Parmesan, and 1 cup of the mozzarella. Fold the chopped baby spinach directly into this mixture until evenly distributed.
- Assemble the layers: Preheat the oven to 375°F. Spread a ladle of the veggie-turkey meat sauce over the bottom of a 9 × 13-inch baking dish. Lay down 3 no-boil noodles. Spread 1/3 of the spinach-ricotta mixture over the noodles, top with 1/3 of the remaining meat sauce, and sprinkle with a handful of mozzarella. Repeat for two more layers.
- Bake to perfection: Top the final layer of noodles with the remaining sauce, the rest of the mozzarella, and the remaining Parmesan. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 10–15 minutes, until the cheese is beautifully golden and bubbling at the edges.
