Monday, June 20, 2011

Roasted Red Pepper and Spinach Lasagna Tutorial (FREEZER MEAL)

Roasted Red Pepper and Spinach Lasagna: A recipe I created after I pulled all my favorite ingredients from other lasagna recipes and merged them into one. Plus a great way to get some vegetables in your diet.

This also makes a great freezer meal. Just line your pan with tinfoil and then saran wrap. Assemble the lasagna like normal but instead of baking it, freeze it. To reheat, just put the unwrapped frozen lasagna back into the pan you froze it in, and let it thaw in the fridge overnight. Once thawed, cover with tin foil and bake as normal.


Ingredients


1 box No-Boil (or "oven ready") lasagna noodles
2 eggs
1 container 15oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1lb ground turkey
1 jar (24-26oz) favorite spaghetti sauce
1/2 container of sliced mushrooms
9oz bag baby spinach
2 roasted red peppers, chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 large tomato, sliced

Step 1


On medium heat, saute the onions, garlic, roasted red pepper, and mushrooms in 1 tablespoon of olive oil, for 5 minutes. Add a pinch of salt (1/4 teaspoon).

Step 2 


Add the raw turkey and cook until no longer pink.

Step 3


Add spaghetti sauce. Simmer the sauce on medium/low heat for 10 minutes.

Step 4 


Meanwhile, mix the ricotta cheese, eggs, and Parmesan cheese until smooth, set aside.

Step 5


Spray a 9X13 inch pan with cooking spray and line the bottom with the tomato slices, sprinkle with salt and pepper.

Step 6 


Layer 1 1/2 cups of the spaghetti sauce mixture on the tomato slices.

Step 7 


Layer 5 of the dry "no boil" noodles on the sauce.

Step 8


 Layer half of the ricotta cheese mixture on the noodles.

Step 9


Layer 1/3 of the bag of spinach over the ricotta cheese.

Step 10



Layer 1 cup of the spaghetti sauce mixture on the spinach.

Step 11


Then 5 more noodles over the sauce.

Step 12


Then the remaining ricotta cheese over the noodles.

Step 13

Then half of the remaining spinach over the ricotta cheese (the last bit of spinach left in the bag can be used as a salad for serving). 

Step 14




Then half of the remaining spaghetti sauce mixture over the spinach.

Step 15


The 5 more noodles over the spaghetti mixture.

Step 16


Then the remaining spaghetti sauce mixture over the noodles.

Step 17


Sprinkle the mozzarella cheese over the top of the sauce. Cover with tinfoil and bake at 375 degrees for 1 hour. (Spray the tinfoil with non-stick spray before putting over lasagna to prevent the cheese from coming with it when you uncover it).

Step 18


Time to eat!

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