Lasagna is a great winter food. It’s cheesy comfort on a plate. It’s also a great way to sneak some more vegetables into your diet and served with a side salad, it’s downright nutritious and delicious.
I was intrigued by this recipe since it added quinoa to the mix. And actually in the final product I didn’t really notice the quinoa. But I like the idea especially if you make a vegetarian lasagna, it’s a great way to add some extra protein. I added some zucchini and onion, but you can add whatever vegetables you have on hand, just sauté them up and mix them in with either the tomato sauce or the ricotta. I went ahead and doubled the recipe below and made two 9×13″ pans of lasagna, it takes a little bit of extra time, but then you’ll have a spare that you can share, freeze or serve for a large crowd.
Adapted from Chasing Some Blue Sky
- 1 Tbsp olive oil
- 1 small onion, diced
- 1 small zucchini, diced
- 3 cloves garlic, minced
- 1 lb lean ground turkey
- 1 jar (24oz) tomato pasta sauce
- 1/4 cup balsamic vinegar
- 1/2 cup red wine
- 1 pkg frozen spinach (I used about 10oz, but next time I’d use the whole 16oz bag), thawed and squeezed to remove excess liquid
- 3 cups low-fat ricotta
- 2 eggs
- 1 cup cooked quinoa
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 cup grated parmesan
- 8 oz mozzarella (sliced or shredded)
- 8-12 no-boil lasagna noodles
In a large pan, heat olive oil over medium high heat. Add diced onion and sauté until it begins to soften, then add zucchini and garlic. Sauté for a few minutes until veggies begin to brown. Remove veggies to a plate while you cook the turkey. In the pan add a little more olive oil if needed and cook the ground turkey, breaking it up into small pieces as you go. Once the turkey has cooked through, add the vegetables back in and add tomato sauce, balsamic and wine. Let simmer while you assemble the ricotta mixture.
In a large bowl, mix together strained spinach, ricotta, eggs, cooked quinoa, spices, and parmesan.
Preheat oven to 375°F.
To assemble, scoop about 1 cup of the tomato mixture into the bottom of your 9×13″ pan. Lay noodles in a single layer over the tomato mixture. Scoop ricotta mixture over noodles, top with tomato mixture, then sprinkle with a thin layer of mozzarella, repeat with noodles, ricotta, tomato and mozzarella, until your pan is full, ending with the layer of mozzarella on top.
Bake for 30-35 minutes, until top begins to brown and cheese is melted.