Spinach Lasagna

1½ lb ground turkey
1 jar spagetti sauce (28oz jar)
1 can tomato sauce (8oz can)
1 tub cottage cheese or ricotta (24oz)
1 pkg (no boil) oven ready lasagna noodles (8oz)
1 egg, slightly beaten
½ tsp dried basil
½ tsp dried oregano
1 bag baby spinach
4 cups shredded mozarella cheese
2 tsp crushed chili flakes*

Preheat oven to 350 F. In a large skillet, cook meat until brown. Drain into a strainer and rinse with water (this removes excess fat). Return to skillet and stir in spaghetti and tomato sauce.

In a small bowl, combine egg, cottage cheese, spinach, basil, oregano, and chili flakes. In a 13x9x2inch baking dish, spread just enough meat sauce enough to cover the bottom of pan. Place 3 pieces of uncooked pasta on top, making sure pieces do not over lap or touch sides of pan. Spread ¾ cup cottage cheese mixture over pasta, covering pasta completely. Spread 1 cup meat sauce onto cottage cheese. Repeat layers of noodles and cottage cheese and meat sauce until you’ve used up ingredients. Sprinkle with mozarella cheese. Cover with foil and bake for 30 minutes. Remove foil and continue to bake for 10-15 minutes or until hot and bubbly. 10-12 servings.

*We love this spicy version, but if you can’t handle the burn…omit the chili flakes and it still tastes great.

**Note - I usually triple or quadruple the recipe so that I can freeze them! It only takes me an extra 20 minutes to do which saves me a ton of TIME in the long run!

Just buy 3-4 foil lasagna pans and assemble as usual EXCEPT do not add the cheese. Cover with foil and freeze. Before baking frozen lasagna, make sure it has thawed out (otherwise it'll take forever to bake). Before placing thawed lasagna into oven, add 2 cups or more of additional spagetti sauce to prevent it from being too dry after baking. Add the cheese on top, cover with foil and bake for 1 hour or so on 400F.