1 9 oz package RP’s Gluten-Free Lasagna Sheets
1 25.5 oz Muir Glen Organic Italian Herb Pasta Sauce
1 pound Plainville 94% lean ground turkey
1 package baby spinach
1 vidalia onion, diced
3 cloves garlic minced
1 tablespoon olive oil
1 15 oz container whole milk ricotta cheese
1 16 oz package shredded mozzarella cheese
1 5 oz container shredded Parmesan cheese
Optional: Add any desired seasonings, such as oregano, basil and or thyme, to ricotta cheese mix or ground turkey
Heat oven to 350 degrees Fahrenheit.
Turn skillet onto medium high. Add olive oil, onion and garlic. Cook for approximately 2 to 3 minutes. Add ground turkey. Cook until turkey is brown. Drain any extra liquids from meat. Add 1/2 cup of tomato sauce to meat and stir.
In a bowl mix egg and ricotta cheese together and 1/3 cup grated Parmesan cheese.
Drizzle bottom of a 9×13 glass dish with sauce. Place 4 lasagna sheets across bottom of dish. Spread 1/2 of ricotta cheese mix over top of sheets. Spread all of ground turkey mix across ricotta cheese. Drizzle with sauce. Spread a layer of spinach over turkey and sprinkle with mozzarella cheese. Add another layer of lasagna sheets. Spread rest of ricotta cheese mix over sheets. Drizzle with sauce. Cover with another layer of spinach and sprinkle with mozzarella cheese. Add top layer of lasagna sheets. Drizzle with any remaining sauce. Cover top sheet with a combination of mozzarella cheese and shredded Parmesan. As you prepare lasagna, feel free to add more sauce as desired.
Cover lasagna with tinfoil and cook for 30 minutes. Remove tin foil and cook for another 10 to 15 minutes until top layer is lightly browned and bubbly. Remove from oven, let cool and enjoy!