Ground Turkey and Spinach Lasagna

Ground Turkey and Spinach Lasagna

1 white onion                                               2   28 oz cans unsoalted whole tomatoes

1 large carrot                                              1 tbsp raw honey

1 large stalk celery                                     1 tsp ground black pepper

4 garlic cloves                                             1   9 oz package frozen chopped spinach

1/2 tsp dried oregano                                 1 lb ground turkey breast  

2 tbsp balsamic vinegar                             15 oz reduced fat ricotta cheese (2 cups)

1/3 cup chopped fresh basil leaves           12 whole wheat no boil lasagna noodles

4 oz reduced fat grated Italian four-cheese blend

In a large saucepan on medium-high heat, Add 1 tbsp olive oil, onion, carrot, and celery. Stir often until turning a light brown and then add garlic and oregano and vinegar and bring to boil. Add tomatoes and break these up while cooking. Bring to boil again and then let it simmer for about an hour stirring every 15 mins at least. Towards the end add honey and pepper.

In a blender now blend sauce to a lightly chunky puree. You can make sauce up to 2 days beforehand and cover and refrigerate. 

In a drainer place spinach and drain then cook in large skillet, add turkey and pepper till turkey is no longer pink. 

In a whole separate bowl add ricotta cheese with some basil and black pepper. 

When ready to cook reheat marinara sauce until steaming hot. Spread 3/4 cup sauce inside a 9 x 13 baking dish. Top with 4 noodles, half ricotta cheese and 1 cup sauce. Repeat this once more. Top with remaining noodles, sauce and cheese blend. Cover with foil and bake for 30 minutes. Remove foil and bake until cheese is melted and sauce is bubbling. Rest for 15 minutes before serving.