It is finally feeling a little like fall and pouring rain. I haven’t made lasagna in ages and thought today was the perfect weather for it. I had some veggies that needed to be used and thought that mixing them with some ground turkey would be great.

2 jars of your fav prepared pasta sauce

1 lb ground turkey

1 onion, chopped

2 carrots, chopped

1 yellow squash, diced

salt & pepper to taste

garlic, basil & oregano to taste

1/4 to 1/2 cup red wine

1/4 cup half & half

Brown turkey and add to pasta sauce, sauté onions, carrots & squash in olive oil; add to pasta sauce. Add red wine and 1/2 & 1/2.  Allow to simmer for 20-30 mins to allow flavors to incorporate. Meanwhile prepare cream cheese mixture.

1 1/2 cup chicken broth

1/2 cup white wine

1 8 oz block cream cheese

salt, pepper & garlic to taste

Bring broth & wine to boil and reduce to medium; stir in cream cheese, allow to melt.

1 box (10 oz) frozen spinach, thawed, drained and all water removed

4 oz feta cheese

1 small bag of shredded Italian cheese

1 box lasagna noodles

Start by making pasta sauce mix, cheese mix, and thawing spinach. Layer lasagna with sauce, noodles, cheese mix, spinach, feta, repeat once. Then do 1 more layer of sauce, noodles and end with shredded cheese. Cover with foil. Bake at 350 for 1 1/2 hours. Allow to set and cool for 15 mins or more prior to cutting. Enjoy!

xoxo, Mama Bird