Turkey Lasagna with Whole Wheat Spinach Pasta

Turkey Lasagna with Whole Wheat Spinach Pasta
Yield: ~8 servings (2 8x8" pans of lasanga)

For the dough:
1 1/2 c. white whole wheat flour
2 oz. frozen spinach, thawed
1 egg
1 Tbsp vegetable oil

For the sauce:
1.25 lbs ground turkey
1 16oz can tomato paste
1 onion, finely chopped
1/2 c. chopped zucchini or squash
1 tsp garlic paste
1 tsp oregano
1 tsp ground black pepper
1 tsp salt

handful of shredded mozzarella cheese

To make the dough: combine the spinach, egg, and oil in a blender and puree. Form a mound with the flour on a flat surface. Create a well in the center of the flour and pour in the wet ingredients. Using a finger, stir the wet ingredients to slowly incorporate the flour. After the wet has all been incorporated, knead the dough for another 8-10 minutes.


Wrap with plastic wrap and place in the refrigerator for an hr. Then remove the dough and roll into thin pieces (approximately 1-2mm thick). A pasta roller helps but it's possible even with a rolling pin, really!


Bring a pot of water to a boil and drop the pasta pieces in. Cook for 3-5 minutes, until cooked through.


While the dough is in the refrigerator, prepare the sauce. Coat a frying pan in vegetable oil and heat over medium-high heat. When the oil is hot, add the onions and sautee for ~2 minutes, until the juices start to release. Add the ground turkey, garlic paste, and dry spices. Stir to combine, then cover and cook until the meat is cooked through, about 10 minutes. Add the chopped vegetables. I found these adorable tiny squashes at the farmers market (the long ones were about 4" long and the little ones were about 1-2" in diameter) so I used them, but any other yummy veggie would do:

After the veggies are cooked, the sauce is done, and you are ready to layer the pasta. Preheat the oven to 350 degrees F. Line the bottom of each 8x8" baking dish with a single layer of pasta. Spread 1/4 of the sauce on each layer of pasta. Place another single layer of pasta and spread the remaining sauce evenly across both dishes. Finally top with the remaining pasta. Bake for ~10 minutes in the oven uncovered. Then sprinkle mozzarella over the top of the lasagnas and cover with aluminum foil. Bake for another 10 min. Remove from the oven and enjoy! These will last for several days in fridge, and also freeze nicely.