8 March, 2017
Turkey, spinach and ricotta lasagna
Turkey, spinach and ricotta lasagna, healthy and comforting, my take on one of Italy’s best recipes. Needless to say that this dish is so tasty and flavourful, you’ll find yourself making it again and again. Lasagna goes really well with kids too; if you have a fussy one like l do, give this recipe a try, they will just love it.
I do love cooking a wide range of dishes from around the world, and l’ve been sharing here some of my favourite recipes from different cuisines, but l feel that l have been neglecting the Italian one. It’s time l got this rectified with this hearty lasagna. Although you might find that usually lasagna is made with ground beef, any other meat works great too, there is no rule here when it comes to personal choices. The addition of ricotta gives a creamy texture, while the spinach adss colour and extra goodness. There may be quite a few ingredients listed, but putting the dish together is easy and does not take that much time either.
Lasagna sheets can be found in pretty much any larger shop, and there are quite inexpensive. I used the ones that do not require pre-cooking. I wasn’t very sure at first, was worried they might not soften well, but they are great, just 20 minutes in the oven and they get nice and soft. And since l mentioned that kids love lasagna, this is the perfect dish to hide any vegetables you like, so don’t be worried about using veggies that don’t usually get used in a classic lasagna. My daughter won’t eat any vegetables, unless they are cooked with pasta, rice, noodles or couscous. She won’t even look at spinach, but guess what, she was eating this lasagna with both hands, didn’t even care that the so hated spinach was in there. Toddlers, hey! Give this lasagna a try, and dinner will be a smashing success.
Turkey, spinach and ricotta lasagna, healthy and comforting, a dish loved by little and big ones too
- 500 g minced turkey
- 1 onion
- 1 carrot
- 2 garlic cloves
- 1 tin chopped tomatoes (400 g)
- 1 cup vegetable stock
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 bay leaves
- 250 g ricotta cheese
- 1 cup frozen spinach, tawned
- 30 g butter
- 1 tbsp plain flour
- 250 ml milk
- 1 tsp dijon mustard
- 50 g grated Cheddar cheese
- 50 g grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1 tbsp oil
- 8 lasagna sheets
Peel and chop the onion, garlic cloves and carrot.
Add the oil to a large pan, and fry the onion until transluscent.
In go the garlic and carrot, stir well and add the turkey mince.
Continue stiring for 10 minutes until the turkey mince browns a little.
Add the vegetable stock and bay leaves and leave to cook until all liquid is evaporated.
Next, add the chopped tomatoes and cook for a further 5 minutes.
Season well with salt and pepper and add the chopped parsley. Take the bay leaves off the pan. Remove from the heat and set aside.
Now, to make a white sauce, melt the butter in a pan, add the flour and quickly stir to get a smooth paste.
Pour in the milk, and whisk until you get a lump-free sauce, it should not take longer than 5 minutes.
Season with salt and pepper, mix in the dijon mustard and half of the grated Cheddar and Parmesan cheese. Remove from the heat and set aside.
In a bowl, combine the ricotta cheese with spinach.
Now, time to assemble the lasagna.
Spread half of the white sauce over the bottom of an oven-proof dish.
Top with lasagna sheets, spread over half of the turkey mince mixture, top again with another layer of lasagna sheets, next goes the ricotta mixture, more lasagna sheets, the remaining turkey mince, again lasagna sheets.
Spread the white sauce left all over the very top lasagna sheets and sprinkle some grated cheese over.
Pre-heat the oven to 180 degrees Celsius.
Bake for 20 minutes until the cheese has melted and the lasagna sheets have soften.