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Say goodbye to your standby lasagna recipe with this clever pasta swap
Lasagna is a tasty but complicated dish — something no one has time for on a weeknight. Switching out the lasagna noodles for easy-to-handle spaghetti gets things moving faster and makes the end result a little more kid friendly.
Spaghetti noodle turkey lasagna recipe
1 pound pasta (Mueller's Pot-Sized Spaghetti)
2 tablespoons olive oil
1 pound ground turkey
2 garlic cloves, chopped
1 (24 ounce) jar marinara sauce
3 cups ricotta cheese
2 teaspoons Italian seasoning
1 teaspoon garlic salt
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
4 cups shredded mozzarella cheese
Basil, for garnish (optional)
Cook the pasta according to the package instructions, then drain, and set aside.
To make the meat mixture: In a skillet, heat the olive oil, then add in the ground turkey, and cook for 5 to 7 minutes, until no longer pink. Add the garlic, and cook for another 2 minutes. Add in the marinara sauce, heat through for 3 to 5 minutes, then remove from the heat, and set aside.
In a bowl, combine the ricotta cheese, Italian seasoning and garlic salt.
In another bowl, combine the cooked pasta, eggs and Parmesan cheese.
Heat the oven to 350 degrees F.
Generously coat a 9 x 13-inch baking dish with nonstick cooking spray.
Place 1/2 the noodle mixture in the bottom of the dish, spreading it evenly.
Place 1/2 the meat sauce on the noodle layer, spreading it evenly.
Using 1/2 the ricotta mixture, cover the meat mixture by placing several small dollops of the ricotta mixture on top, then spreading it evenly.
Top with 1/2 the mozzarella cheese.
Repeat with the remaining noodles, meat sauce, ricotta and mozzarella.
Cover with aluminum foil.
Bake for 30 minutes, then remove the foil, and cook for an additional 10 minutes, until brown and bubbling.
Let rest for 10 minutes, then cut into squares, and serve.
This post was brought to you by Mueller's and Ronco Pot-Sized Pasta.