Italian Wedding Lasagna

  • 2 lbs. ground turkey (ground pork or ground chicken would work too)
  • 5 oz. fresh spinach
  • 5 oz. fresh baby kale
  • 60 oz. ricotta
  • 1 cup shredded mozzarella
  • 1 cup parmesan
  • no boil lasagna noodles (I use Barilla gluten free)
  • 1/2 cup vegetable stock
  • 1/2 tsp. ground fennel seed
  • 1 Tbsp. Dijon mustard
  • 1 tsp. olive oil
  • 1 tsp. garlic salt
  • 1 egg
  • 1 Tbsp. dried parsley
  • 1 1/2 Tbsp. Nature’s Seasons (split between a couple different layers)

Combine ricotta, egg, parsley, and 3/4 Tbsp. of Nature’s Seasons until smooth and parsley is evenly dispersed. Meanwhile, in a large skillet, warm olive oil and wilt the spinach and baby kale, seasoning with garlic salt.

The stages of wilting.

Remove spinach to a separate bowl to cool. Brown turkey in a large pan, seasoning with the remaining Nature’s Seasons, fennel seed, and Dijon mustard. (The mustard adds AMAZING flavor to this dish. Do not skip it!)

In a casserole dish, pour in vegetable stock. This is the liquid that will add the moisture to cook your no boil noodles. I wanted a lightweight liquid source for this dish due to the incredible amounts of cheese. Start with sheets of lasagna, then a layer of the ricotta mixture, then ground turkey. Half way through layering, add the spinach and kale mixture into one layer and sprinkle with half the mozzarella.

Continue layering until the dish is full, but not overflowing and make sure your top layer of noodles is well covered with ricotta. Cover with aluminum foil and bake at 425 degrees for 40 minutes. Remove foil, top with remaining mozzarella and an obscene amount of parmesan. Bake for another 25 minutes until the top is golden brown.

Let rest for 20 minutes, then serve and enjoy! ** Serves 6-8 people

Wine Pairing Suggestion

Bota Box – Nighthawk Black Lush Pinot Noir

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