Turkey and Spinach Lasagna

By susanwadle

Ingredients

• 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
• Emeril's Essence
• 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

Details

Servings 12
Adapted from cookingchanneltv.com

Preparation

Step 1

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