Spinach and Turkey Lasagna

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One of my favorite recent meals was a spinach and turkey lasagna I made using a recipe from The Yellow Table: A Celebration of Everyday Gatherings. The recipe was posted on Design Sponge about a month ago. Lasagna is one of those great comfort foods I especially crave this time of year. I like how this recipe includes a bounty of veggies—spinach, celery, carrots, onion and garlic, basil and canned tomatoes. One commenter recommended doubling the amount of meat in the recipe—from 1/2 pound to a pound—but I decided to stick with the original recipe, and am glad I did. Because of the emphasis on veggies (and a scaled back quantity of meat), this lasagna is lighter than other lasagnas that can feel so weighed down with meat and cheese. But it’s extremely flavorful and delicious—certainly one of the best lasagnas I’ve ever made. It’s probably not the best option for a weeknight dinner since you essentially make the sauce from scratch, but if you have a bit more time, it’s well worth the effort. I made this lasagna for a small, laid-back dinner party last month, and the dish was eagerly devoured. The original recipe says it serves eight with leftovers, but in my experience, it served closer to six generous portions—and alas, no leftovers.

Spinach and Turkey Lasagna (from The Yellow Table: A Celebration of Everyday Gatherings; serves 6)

Get the recipe here.

Category: Kristin's Kitchen Comment »


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