Let's Dance Pizazz Lasagna
  • Cooking Time: 60-75 minutes
  • Servings: 12
  • Preparation Time: 30 minutes
  • 1 box lasagna noodles OR 2 pounds fresh pasta sheets
  • 2 sweet onions or white onions, diced
  • 2 carrots, small dice
  • 1 pound spinach, chopped
  • 3 tablespoons roasted garlic
  • 2 pounds ground turkey or ground chicken
  • 1 bunch fresh basil
  • 2 leaves fresh sage
  • 2 cups tomato sauce
  1. Cook pasta sheets in salted water, drain and reserve on plastic wrap
  2. In a large skillet, cook onions and carrots slowly over low heat in butter, without browning (sweat stage). Add spinach and roasted garlic; season with salt and pepper; cook until heated. Remove from pan and reserve.
  3. Saute turkey and drain fat; season with salt and pepper. Combine vegetables and turkey.
  4. In a 9" x 12" baking dish begin layering. Begin with a very thin layer of sauce. Then each layer will include pasta, turkey/vegetable mix, cheeses, sauce, herbs. Add ingredients sparingly. Lasagna should be 4 - 5 layers thick.
  5. Top layer will be turkey, then cheese, and sauce.
  6. Crumble goat cheese and bake at 375 degrees for 45 minutes, covered with foil. Remove foil and bake for another 10-15 minutes.
Not your typical traditional lasagna. This lasagna has pizazz! First introduced as Thanksgiving casserole to sustain the usual 20 Thanksgiving weekend guests, first made in advance as a supplemental meal the night before Thanksgiving or for left overs on Black Friday which later became a tradition in my family who declare this as their favorite lasagna recipe. Recipe credit to my ex mother-in-law Rosemarie Petz.