Lasagne Casserole

Ground turkey was on sale at my grocery store this week so I decided to make an easy lasagne casserole.

Lasagne Casserole

1 lb. pasta
1 jar (28 oz.) spaghetti sauce
1 lb. ground turkey or chicken
1 medium onion, chopped
16 oz. ricotta
1 egg
2 c. shredded cheese (mozzarella)
2 c. broccoli or spinach (optional)
Parmesan cheese

Boil pasta according to directions. Brown ground turkey and onion in a little bit of oil. Add spaghetti sauce and simmer while the pasta is cooking. Mix the ricotta, egg, 1/2 the shredded cheese, and broccoli or spinach. Spray a 9 x 13 glass pan with cooking spray. Layer a little bit of sauce, 1/2 the pasta, 1/2 the ricotta, 1/2 the remaining sauce. Repeat the layers. Cover the layers with remaining mozzarella and parmesan cheese. Cover with foil.

Cook at 375 for 30 minutes. Take off foil and cook for 5 more minutes until the cheese is browned.

Suggestions … 1.) You can substitute 2 14 oz. cans of diced tomatoes (italian seasoned, roasted, or plain) instead of a jar of sauce. 2.) I used italian seasoned ground turkey to make the casserole a liitle more flavorful. If you don’t use seasoned meat, make sure to season the turkey or chicken as you brown it – you can use oregano, rosemary, salt, pepper, and garlic. 3.) The veggies mixed into the ricotta are optional, but I find it is an easy way to sneak in some extra greenery. 4.) I only have shredded mexican blend cheese in my fridge usually – and it works just as well as mozzarella. Don’t worry about substitutions! Use whatever you’ve got in the house.

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