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