The comfort of Lasagna

The temperature has been down right chilly here, and the snow keeps on blowing... my nice professional long black wool coat has been put back into the closet and replaced with my crazy warm BRIGHT RED ski coat... not so subtle I know... but darn warm. A hat is always required, and gloves are of course a must. *sigh* I am far from being any form of stylish this time of year. Yeah... you should have realized I'm one of those comfort over style girls... what shoes am I wearing you may ask? Certainly not a cute little trendy pair of "boots"... I use quotes because really most of these "boots" wouldn't last 5 seconds in this weather... I've got on sh*tkicker boots for sure... and they keep my feet happy and warm :)

I digress... either way you come from style wise, this lasagna will warm you up just right for dinner. You can make a batch, eat half, and freeze the other half, it keeps great, and packs up perfect for lunch time as well... although you might want to pack it up in a larger container than this one...



Turkey and Spinach Lasagna (or Mushroom and Spinach Lasagna for the veggies)
by steph chows

In a large pan with a little olive oil brown up
1 lb 99% lean ground turkey (or to make it vegetarian friendly, 1 lb of chopped mushrooms)

Once cooked through add in
1-2 cups frozen spinach
Set aside

In a medium bowl mix together
15 once container part skim ricotta cheese
1/2 cup lower fat parmigiana cheese
1/3 cup skim milk
1/2 cup freshly chopped flat leave parsley
1 cup fat free mozzarella shredded
salt and pepper to taste

You will also need:
26 once jar diavola tomato sauce (or other spicy sauce)
1/2 cup part skim mozzarella shredded (use this as the top layer... it melts better)
whole wheat lasagna noodles

First pour a little sauce into the bottom of a 9x13 pan. Top off with a layer of whole wheat lasagna noodles. Then add half of your turkey spinach mixture. Next spread a 1/3 of your sauce over top. Then do a layer of your ricotta mixture. Now do your next layer of noodles going in the opposite direction (if you went long wise first, go across the short way now) this helps hold everything together better when you slice it up! Then put the remainder of your turkey/ 1/3 of the sauce and remainder of the ricotta on top. Put on one more layer of noodles and sauce, and top with your park skim cheese!

Bake at 350 for around 45 minutes.


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