Turkey, spinach and ricotta lasagne
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4–6
- Dietary
- Nut-freePregnancy-friendly
This is my version of a lasagne recipe shown to me by Bo Hanson, an American professional ice hockey player in Belfast who cooks this to feel better about being far from home.
Ingredients
- olive oil
- 2 small onions, chopped
- 5–6 garlic cloves, chopped
- 500g/1lb 2oz turkey mince
- 250g/9oz frozen spinach
- 1 free-range egg, beaten
- 250g/9oz ricotta
- 375g/13oz lasagne sheets
- 700ml/1¼ pint homemade tomato pasta sauce
- 200g/7oz grated cheese
- sea salt and freshly ground black pepper
Method
Add a drizzle of olive oil to a frying pan over high heat. Cook the onions for 5–7 minutes until translucent, add the garlic and cook for a further 3–5 minutes, until aromatic.
Reduce the heat to medium, add the turkey mince and cook for 10 minutes until the turkey is slightly brown and cooked through, tossing occasionally. Set aside.
Microwave the frozen spinach for 2–3 minutes in a bowl, until it is defrosted and softened.
Add the egg and ricotta to the bowl as soon as the spinach comes out of the microwave. Mix gently until combined.
Preheat the oven to 200C/180C Fan/Gas 6.
In a large casserole dish, assemble your lasagne. Begin by spreading the base with the tomato sauce, then cover with lasagne sheets, top with the spinach and ricotta mix and then the turkey mince. Repeat until all the mixture is used up. Finish with a layer of tomato sauce and sprinkle over the grated cheese.
Cover with foil and bake in the oven for 45 minutes.
Leave to rest for 5 minutes, serve with garlic bread and salad leaves.
