Happy Saturday! This week, I have been savoring the morning hours. Almost everyday I woke up, turned on a little music, got dressed, started breakfast, woke up Grey, ate breakfast, and once Grey was off to work, got all my house chores done before having going to work myself. There is such a peace knowing that everything is already clean and ready for relaxation when you get home. 🙂
By not having to spend my nights over the sink doing dishes I have had more time to read and journal. What a difference it makes to have this time to reflect!
… any-who enough about that, today we’re talking lasagna. Turkey, sun-dried tomato, and spinach lasagna.
Phew! That’s quite a mouthful. I should just call this dish, the lightest-possible-lasagna-ever-made-not-excluding-pasta. I don’t think that cut down the wordiness though. Hmmm…. Normally Grey and I eat the not-so-traditional zucchini lasagna.
…and I’m always looking for ways to lighten up what would otherwise be a sinful classic. Lasagna is so delicious! … but white noodles, covered in cheese and beef topped with more cheese and beef and fat and carbs and more cheesy deliciousness isn’t really what I would eat if I was watching my figure ;). I created this recipe with ground turkey–to eliminate some of the fat, whole wheat lasagna noodles–to add some fiber, and loads of spinach–to ramp up the nutrition value all together.
To begin making this extra-light-super-duper-yummy-lasagna (okay, I’ll stop) drizzle olive oil in the bottom of a big pan and heat over medium heat. Then add some onion, garlic and cook until the onions are translucent and a wonderful aroma fills your kitchen. Once this is accomplished add the ground turkey and salt to the pan and brown.
Now let’s turn this turkey into delicious lasagna sauce! I’m using a sun-dried tomato spread. If you have regular red pasta sauce that will work well too (you’ll just have to take the “sun-dried tomato” out of you title.)
I added quite a bit of red wine because the sun-dried tomato spread does not have the same moisture component that many regular sauces have, and because we’re using no bake noddles, that moisture is necessary. So go ahead… pour it all in (not the whole bottle! just about 1/2-3/4 cup.)
Moving on….we’re going to make the “ricotta cheese.” I didn’t tell you about this healthy swap in the beginning becuase I didn’t want you to run. Now that you’ve invested this much time though, you might as well check it out.
This is actually a creation by my mama, that I slightly altered to go along with the healthy spinach theme we have going on. First, you’ll need some good thick plain Greek yogurt.
Then a pinch or so of mozzarella cheese, then some fresh parmesean cheese.
Now mix it all up until it looks something like this:
Ga-reeeeeennn GIANT! Now this next step is extremely important. Listen carefully. Take the spinach out of it’s package and squeeze out as much moisture out as you can. I don’t care how you do it. Paper towels, dish towel, squeezed though your fingers. Just whatever you do, just make sure it is drained, otherwise you will have lasagna a la spinach water. After you have gotten rid of the spinach moisture, add the entire package to the Greek yogurt mixture.
Let’s bake some lasagna. Cover the entire pan with aluminum foil, and bake in your 400 degree farenheit oven for 40 minutes. Uncover, and bake for another 20 minutes. Remove from the oven. Put that spatula down! It’s not ready to serve yet…let the lasagna rest for 20 minutes. … then serve.
Behold…the lightest lasagna you’ll ever make (with noodles….and cheese.)
..and now! Zee recipe.
1 tbls olive oil
½ large yellow onion, chopped
2 cloves of garlic, minced
1 lb. Ground turkey
2 tsp kosher salt
1 9 oz can of sun-dried tomato spread
½ cup red wine
2 Crimini mushrooms
1 cup fresh spinach, chopped
10 oz of plain Greek yogurt
½ cup mozzarella cheese, grated
¼ cup Parmesan cheese, grated
1 10 oz box frozen spinach, thawed
whole wheat lasagna noodles
1 ½ cups mozzarella cheese, shredded
½ cup fresh Parmesan cheese, shredded
Let’s make Lasagna!
Pre-heat oven to 400 degrees Fahrenheit
Begin by drizzling olive oil in a pan over medium heat. Add onion and garlic and sauté for 2-3 minutes or until onions begin to turn translucent. Put the ground turkey with the onion and garlic. Add salt. Brown the turkey. Stir in the sun-dried tomato spread, red wine, crimini mushrooms, and fresh spinach. Meanwhile, squeeze as much liquid as you can out of the “frozen” spinach. (This is an important step!) Then, in a medium bowl, combine Greek yogurt, egg, ½ cup mozzarella cheese, and ¼ cup Parmesan cheese.
To put it all together:
Start by covering the bottom of the pan with a layer of whole wheat (no boil) lasagna noodles. Then spread the yogurt spinach over then lasagna, next spread the turkey mixture over the yogurt, then add ½ the mozzarella and Parmesan cheese. Repeat this sequence. Garnish if you like.
Cover with aluminum foil and bake for 40 minutes. Uncover and bake for 20 more minutes. Remove from oven and let stand for 20 minutes before serving.
Enjoy your Saturday…and this lasagna. 😉
Love, Grey and Brianna