Turkey and Spinach Lasagna
- 12 whole-wheat lasagna noodles
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 chopped red pepper
- 1 pound ground turkey breast, white meat only
- 1/2 pound hot Italian turkey sausage
- 1 teaspoon red pepper flakes
- 2 teaspoons chopped garlic
- 1 teaspoon Essence, recipe follows
- 3 1/2 cups prepared marinara sauce
- 3 cups shredded part-skim mozzarella cheese, divided
- 2 cups part skim ricotta
- 2 cups thawed and drained chopped frozen spinach
- 1/4 cup grated Romano
- 2 egg whites
- 1/2 cup chopped basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Preheat oven to 350 degrees F.
In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.
Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.
In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.
Spray a 13 by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes.
Let lasagna stand 10 to 15 minutes before serving.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993