Food as craft

I know this isn't a food blog, but I really do get the same enjoyment out of cooking that I do with any of my other crafty endeavors. And yes, I believe I finally perfected my spinach lasagna.

I actually made this twice this month, once when the husband was out for the evening, so he requested this little number again. Here is the recipe:

Turkey and Spinach Lasagna

for the sauce:
1 12 ounce package ground turkey
1 small yellow or white onion, diced fine
2 cloves garlic, minced
1 green pepper, seeded and chopped
2 tbl olive oil
2 29-ounce cans tomato puree
1 tsp. salt
1 tbl. Italian seasoning

lasagna:
12 pieces no-boil lasagna
1 32-ounce container ricotta cheese
2 eggs
1/2 tsp. pepper
1/4 cup freshly grated romano cheese
1 9-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups mozzarella cheese

To make the sauce:
In a large saucepan over med-high heat, brown the ground turkey, drain and set aside. In the same pan, add olive oil and minced onion. Cook, stirring frequently, until the onion is translucent. Add garlic and cook, stirring for a minute or two. Add the browned turkey, green pepper, both cans of puree, salt, pepper and Italian seasoning. Turn heat down to low and simmer for at least one hour, stirring every once in a while.

Preheat oven to 350 degrees.

In a large bowl blend together the ricotta, two eggs, romano cheese, spinach and pepper. Mix well, set aside.

Assembling the lasagna:
Spray a 9x12 baking dish with no-stick spray. Add a ladleful of sauce to the bottom of pan. Place four uncooked lasagna noodles, overlapping edges slightly. Add half of the ricotta mixture over noodles, add a cup of sauce over cheese. Repeat noodle/cheese/sauce layer one more time. Add the final four noodles, top with a layer of sauce and sprinkle mozzerella over the top. Cover with aluminum foil and bake for 50 minutes. Uncover and cook additional ten minutes to melt cheese.

Serve with leftover sauce.