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Annika’s Lasagna

5 star Avg. rating 5 from 24 votes.

Recipe Information

# of Servings: 6
Recipe Created By: AmyH

Ingredients

9 rice lasagna noodles
1 lb ground turkey
1 1/2 jars spaghetti sauce
1 16 oz pkg frozen summer squash
1 16 oz pkg frozen chopped spinach
1 Tbsp pizza seasoning or Italian seasoning

Directions

Brown meat and set aside.

Cook squash. Drain, and run through blender in batches.

Cook spinach and drain.

Boil lasagna noodles until tender. Drain hot water, but fill pan with cold water. Removing them from water makes them stick to each other.

Splash some spaghetti sauce on the bottom of 8x11" casserole dish. Spread sauce to cover bottom of pan. Layer in 3 lasagna noodles.

On top of noodles, layer, vegetables, meat, spices, and more sauce. Cover with another layer of noodles, then repeat with remainder of vegetables and meat. Add spices and a bit more sauce, but reserve some sauce for the very top layer.

Place final 3 lasagna noodles on top, and top with remaining spaghetti sauce.

Bake at 350 °F. for approximately an hour or until heated through.

Notes

I made a version with wheat noodles, and added mozzarella, for my NKA kids and hubby. No one commented on the *missing* cottage cheese and eggs, and everyone slurped up the squash, which would NOT have happened had it been recognizable.

Substitutions

Select ingredients safe for your allergy set. If you are unable to find a safe jarred spaghetti sauce, substitute safe homemade spaghetti sauce.

Use regular wheat lasagna noodles if not avoiding wheat.

Can add mozzarella cheese in with the layers if not avoiding dairy.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


Courses:
Read it online: https://kidswithfoodallergies.org/recipes/annikas-lasagna/