- 1 lb. ground turkey
- 2 sweet potatoes (stick with me…I promise it adds incredible flavor!)
- 1 cup frozen spinach
- 30 oz. whole milk ricotta
- 24 oz. small curd cottage cheese
- 8 oz. shredded mozzarella
- 1 1/2 cups parmesan
- 3 cups heavy cream
- 1-2 boxes oven ready lasagna noodles (I use the Barilla, gluten free)
- 3 tsp Nature’s Seasons
- 2 tsp fennel seed
- 1 clove garlic
Brown the turkey with 2 tsp Nature’s Seasons and crushed fennel seed. I prefer to use a mortar and pestle. Mince the garlic and add once the turkey is mostly browned. Set aside.
Defrost frozen spinach. You want to use enough so you have a full cup of drained spinach to use in this recipe. Squeeze excess liquid. (I use a mesh strainer and the back of a spoon.)
Wash the sweet potatoes, prick the skin, and wrap snugly in plastic wrap. Microwave for 4-6 minutes, until softened. Remove from microwave and let cool. You could also bake or boil the sweet potatoes, but I don’t have that kind of time. Once cooled, remove the skin and mash the potatoes until silky.
Combine ricotta, cottage cheese, spinach, sweet potatoes, and 1 tsp. Nature’s Seasons.
Gather all your ingredients so you can easily assemble your lasagna.
In a large casserole dish pour a cup of the heavy cream, evenly coating the bottom of the dish. Sprinkle parmesan cheese evenly over the cream. Place your first layer of oven ready lasagna noodles, then begin your layers. I like start with three large scoops of the ricotta mixture, then a handful of ground turkey, then a sprinkle of shredded mozzarella, followed by a sprinkle of parmesan, and finally, drizzled with a half cup of heavy cream. Place another layer of lasagna noodles and continue until your ingredients are gone. I always reserve 2 cups of the ricotta mixture and some cheese for the top.
Cover loosely with foil and bake at 425 for 40 minutes. (Temp and time are subject to change based on which brand of noodles you are using. Follow the package instructions!) Remove foil, top with a little extra cheese (especially if any of your cheese stuck to the foil like mine always does) and bake for an additional 20 minutes.
Allow to cool for at least 15-20 minutes to allow the dish to set.
Wine Pairing Suggestion
Santa Margherita Pinot Grigio
***Inspired by and loosely based on “Marathon Lasagna” in Run Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky. Their recipe is tomato based and absolutely delicious! I highly recommend checking it out!