Sharing some comfort foods this week and lasagna works for me. I enjoy those noodles all saturated with tomato goodness and held together by gooey cheese. I threw in some green leafy things to get my vegetables in and I think it paired well with the ground turkey. I made these in bread pans so I could freeze one for later. Cover it with foil, find a sharpie and write the baking directions right on top (thaw before baking).

Spinach Turkey Lasagna

1 box     lasagna noodles

1 jar       tomato sauce

1/2         red onion, diced

1T           olive oil

3              bay leaf

6 clove garlic, minced

1 lb         ground turkey

1t            salt

1/2t        pepper

1t            oregano

1/4c       pasta water

1              roma tomato, diced

10oz       spinach

24oz       cottage cheese

2              eggs

1/2c       parmesan cheese, shredded

2c            mozzarella, shredded

Preheat oven to 350.

Cook lasagna according to package directions, saving 1/4c of the pasta water. Drain pasta and place in a single layer on wax paper.

In a large skillet add oil and onion, sautéing until the onion is clear, 3-5 minutes.

Add turkey, breaking apart the meat. Then add bay leaves, garlic, oregano, salt, and pepper. Fry for 5-6 minutes, stirring occasionally.

Stir in the oregano, tomato, and pasta water. Cover and cook an additional 5-6 minutes, stirring occasionally.

Add the spinach and cover again, cooking for 6-8 minutes. After the spinach has wilted, stir to combine well with the meat. If there is any remaining liquid let it cook down.

In a bowl, combine the eggs, parmesan, and cottage cheese.

Open your jar of tomato sauce.

Assemble the lasagna

Grab two break loaf pans and set them on a cookie sheet that has sides. You may want to spray a little cooking spray on the cookie sheet in case your lasagna boils over, makes for easier clean up.

Add about 1T (heaping) of pasta sauce to the bottom of each pan. Then layer with two lasagna noodles, then 1/3 of the meat, 1/4 of the tomato sauce, 1/3 of the cottage cheese, and finishing off with 1/4 of the mozzarella.

Adding two more layers of pasta, meat, sauce, cottage cheese, mozzarella.

The final layer should use up the rest of the tomato sauce and the remaining mozzarella cheese.

Bake for 40-45 minutes.

Let rest for 10-12 minutes, then serve.

Please note this recipe was developed at high altitude, your baking time may vary.