Cheesy Spinach Lasagna (Southern Living, 1980)

Another lasagna!  Or... another pasta bake....

This one wasn't wow.  It was good - but just a run of the mill lasagna. 

I think I removed the "key" ingredient - can you guess what I left out??  Well, other than the mushrooms and the red meat (we used turkey)... you got it!  We left out the "can cocktail vegetable juice".  I just couldn't do it.  I thought about it.  Spent some time staring at the V-8 section in the grocery store... and just had to walk away.  I know, I left out the major defining ingredient.  Perhaps some other brave soul out there will take this one and try the "can cocktail vegetable juice" and let me know how it goes.

Cheesy Spinach Lasagna

1 lb lean turkey meat

1 med onion, minced

1 tbls oregano

1 tsp basil

1/2 tsp salt

1 tsp crushed red pepper

6 oz can tomato paste

1/4 cup marinara sauce

1/2 cup diced tomatoes

3/4 cup cottage cheese

1/4 cup ricotta cheese

frozen spinach, thawed

noodles (gluten free and regular), cooked

8 oz. Mozzarella cheese

Parmesean cheese

* Cook turkey, add in the onion and seasonings.  

* Once meat is fully cooked, combine in the tomato paste, diced tomatoes and marina sauce.

* Add ricotta, cottage and about 6 ozs mozzarella cheeses and spinach to the meat mixture.

* Add meat/cheese to pasta noodles, combine well.  Top with remaining mozzarella cheese and parmesean to taste.

* Bake at 350 for about 20 - 25 minutes.  

It was good.  Contrary to the name, we didn't think it was overly cheesy.  It was a little dry, I think I might add a little more marina sauce - or just more tomatoes.  I didn't include the milk/flour because I didn't include the infamous juice and I didn't want to add a thickener.  We gave this one 3 stars.

- Chery