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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Using no-cook noodles gives you a jump start on assembling this hearty main dish that Carolyn Schmeling of Brookfield, Wisconsin recommends. It cuts nicely after standing a few minutes, revealing flavorful layers. Ingredients:
1 pound lean ground turkey or beef (90% lean) |
1 medium onion, chopped |
2 jars (24 ounces each) spaghetti sauce |
4 garlic cloves, minced |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 cups ricotta cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
9 no-cook lasagna noodles |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the spinach, ricotta and 1 cup mozzarella cheese.
2. Spread 1-1/2 cups meat sauce into a greased 13-in. x 9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and mozzarella cheese.
3. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.
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