Fall Harvest Lasagna


Ingredients:
  • MEAT FILLING  
  • ---------------------------------  
  • 1  lb  ground turkey
  • 1   large shallot, diced
  • 2  cloves garlic, minced
  • 1   teaspoon  Rossi Pasta Extra Virgin Olive Oil
  • 1  teaspoon  Rossi Pasta Italian Herb Seasoning
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  nutmeg
  • SPINACH FILLING 
  • ---------------------------------  
  • 10  ounce  frozen spinach, thawed and strained
  • 2  cup  Ricotta
  • 2  cup  Mozzarella cheese, shredded
  • 1  large egg
  • 2  cloves garlic, minced
  • 1/4   teaspoon  salt
  • 1   teaspoon  Rossi Pasta Italian Herb Seasoning
  •   Pepper to taste
  •   OTHER INGREDIENTS
  •   ---------------------------------
  • 2 - 15.5  ounce  jars Rossi Pasta Butternut Squash Pasta Sauce
  • 1 - 12  ounce  box Rossi Pasta Pumpkin Spice Lasagna
  • 3  cup  Mozzarella cheese, shredded
  • 1  cup  Parmesan cheese
  • 5  basil leaves
  •   Rossi Pasta Italian Herb Seasoning
  •   paprika
Directions:
Meat filling: Heat skillet to medium heat and add 1 tsp olive oil. Saute' turkey until no longer pink. Add shallots and garlic and saute' 1-2 minutes. Add Italian seasoning, salt and nutmeg and stir. Remove from heat.

Spinach Filling: In a large bowl, mix all ingredients together.

Assembly:

In a 9 x 13 baking dish, spread 1/2 jar of Rossi Pasta Butternut Squash Sauce and top with 3 Rossi Pasta Pumpkin Spice Lasagna noodles. Layer 1/3 spinach filling on top of noodles. Sprinkle 1/3 meat mixture over filling, then pour 1/2 jar sauce over meat and top with 1 cup of Mozzarella cheese. Repeat 2 more times. Top final layer of lasagna with 1 cup of Parmesan cheese. Generously sprinkle Italian Herb seasoning, paprika and basil.

Pour 3/4 cup of water in corner of baking dish and cover with foil.

Bake 1 hour at 350 degrees. After 1 hour remove foil and continue to bake for 15 minutes. Remove from oven and allow lasagna to rest 10 minutes before serving.