Hearty and delicious with whole-wheat pasta and savoury, satisfying ingredients.
|1 tbsp||(15 mL) Olive oil|
|1 lb||(454 g) Maple Leaf Prime Naturally® Ground Turkey|
|1||Medium onion, finely chopped|
|2||Cloves garlic, minced|
|2 cups||(500 mL) Sliced mushrooms|
|1 tbsp||(15 mL) Worcestershire sauce|
|1||(8 oz/227 g) Package spinach, stemmed and roughly chopped|
|Salt and pepper|
|1||(750 mL) Jar pasta sauce (we used Roasted Red Pepper)|
|2 cups||(500 mL) Crumbled goat cheese|
|2 tbsp||(30 mL) Chopped fresh herbs (parsley, thyme, oregano)|
|2 cups||(500 mL) Grated Mozzarella or Romano cheese, divided|
|1/2 cups||(125 mL) Grated Parmesan cheese|
|1||(360 g) Package fresh whole wheat lasagna sheets|
PREHEAT oven to 375°F (190°C).
HEAT olive oil in a large skillet over medium-high. Add turkey and cook, breaking apart with the back of a wooden spoon for 8-10 minutes. Add onion, garlic, mushrooms and worchestershire sauce. Cook for 3-4 minutes or until onions and mushrooms begin to brown. Add spinach and toss until wilted. Season with salt and pepper and add pasta sauce. Simmer for about 5 minutes.
MEANWHILE combine herbs, crumbled goat cheese, 1 cup (250 mL) Mozzarella and beaten egg.
ASSEMBLE lasagna by spreading a thin layer of meat sauce in the bottom of a 9x13” (23x33 cm) baking dish. Top with a layer of noodles. Cut noodles to fit evenly in the pan. Do not overcrowd or the noodles will be tough. Spread a thin layer of meat sauce over the noodles, about one third. Top with dollops of the cheese mixture, about one third. Lightly spread the cheese mixture evenly to cover, and then add another layer of noodles, meat sauce, noodles and cheese twice more. Sprinkle with remaining cheese and Parmesan. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue to bake for another 10 minutes. Allow to cool for 10-20 minutes before serving.
Substitute Maple Leaf Prime Naturally® Ground Chicken for turkey.
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