I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Saturday, January 2, 2021

Turkey Florentine Lasagna

Still got turkey leftovers? Of course you do! With no-cook lasagna sheets, store bought sauce and leftover turkey all you need to do is assemble this baby and bake it! Easy peasy!

2 cups chopped, cooked turkey (or chicken)
1 medium onion, chopped
1 tbsp vegetable oil
3 cups baby spinach
1/2 cup grated carrot
2 1/2 - 3 cups tomato sauce
1 cup ricotta
1 tsp garlic powder
1/2 tsp oregano
salt to taste
1 cup shredded mozzarella
6 no-boil lasagna sheets
parmesan cheese

In a small skillet brown the onion in vegetable oil then remove from heat and toss with the spinach. Set aside.
Mix the turkey, carrot and 3/4 cup sauce together. I used Classico's Florentine Spinach and Cheese, but any sauce will do. 

And we love these Delverde lasagna sheets... no boiling! But if you are using regular not instant lasagna sheets have them boiled and ready for stacking.

Combine the ricotta, garlic powder, oregano and salt.

Butter and 8 X 8" baking dish and spray with oil. Spread a couple tablespoons of sauce in the bottom of the dish then add a lasagna sheet. Top that with half the turkey mixture. and another pasta sheet.

Then half the spinach and 1/2 cup sauce and another sheet.

Spread all the ricotta evenly over that sheet and top with another.

Finally, the rest of the turkey mix, pasta, spinach and 1/2 cup sauce, and the last pasta sheet. Gently press down.
Spread the balance of the tomato sauce over the top and add mozzarella.

Cover with foil and bake at 325°F for 30 minutes. Then uncover and return to the oven for 20-25 minutes.

Let rest 15-20 minutes before cutting.

Serves 6

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