Quick Scalloped Potato Lasagna
Recipe - ShopRite of West Chester
Quick Scalloped Potato Lasagna
Prep Time25 Minutes
Servings12
Cook Time45 Minutes
Ingredients
2 boxes (24 ounces each) Stouffer ’s Sides Scalloped Potatoes
2 large eggs
1 container (16 ounces) part - skim ricotta cheese
2 cups shredded Parmesan cheese, divided
3 cubes frozen Dorot Gardens Crushed Garlic, thawed
2 pounds 99% lean ground turkey
4 cups packed baby spinach
1 tablespoon Italian seasoning
1 jar (24 ounces) marinara sauce, divided
Chopped fresh herbs such as sage and/or thyme for garnish (optional)
Directions
- Preheat oven to 400°; spray 13 x 9-inch baking dish with cooking spray. Prepare scalloped potatoes as label directs; cool slightly.
- In medium bowl, whisk eggs; stir in ricotta cheese, 1 cup Parmesan cheese, garlic and 1 teaspoon pepper. Makes about 3 cups ricotta mixture.
- Heat large, nonstick saucepan over medium-high heat. Add turkey; cook 6 minutes or until browned, breaking up turkey with side of spoon. Add spinach and seasoning; cook and stir 1 minute or until wilted. Add 2 cups sauce; cook and stir 3 minutes or until slightly thickened. Makes about 4 cups turkey mixture.
- Spread remaining 1/2 cup sauce on bottom of prepared dish. Layer 1/2 the scalloped potatoes, 2 cups turkey mixture and 1 1/2 cups ricotta mixture; repeat layers once. Top with remaining 1 cup Parmesan cheese; bake 35 minutes or until edges bubble and top is browned. Let stand 10 minutes before cutting.
- Sprinkle lasagna with herbs, if desired; cut into 12 pieces.
Nutritional Information
Approximate nutritional values per serving (1 piec e): 384 Calories, 19g Fat, 6g Saturated Fat, 95mg Cholesterol, 1006mg Sodium, 22g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 33g Protein
25 minutes
Prep Time
45 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Stouffer's Sides Scalloped Potatoes, 24 oz
$6.99$0.29/oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$6.39$0.36 each
Bowl & Basket Part Skim Ricotta Cheese, 15 oz
$2.79$0.19/oz
Kraft Finely Shredded Parmesan Cheese, 6 oz
$3.59$0.60/oz
Dorot Gardens Crushed Garlic, 16 count, 2.8 oz
On Sale! Limit 4
$2.49 was $2.79$0.83/oz
Shady Brook Farms Fresh 93% Lean Ground Turkey, 20.8 oz
On Sale!
$4.99 was $6.99$0.24/oz
Bowl & Basket Baby Spinach, 5 oz
$2.79$0.56/oz
Bowl & Basket Italian Seasoning, 0.7 oz
$1.29$1.84/oz
Rao's Marinara Sauce, 24oz
On Sale! Limit 4
$5.99 was $7.19$0.25/oz
Fresh Cilantro, 1 bunch, 1 each
$0.99
Nutritional Information
Approximate nutritional values per serving (1 piec e): 384 Calories, 19g Fat, 6g Saturated Fat, 95mg Cholesterol, 1006mg Sodium, 22g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 33g Protein
Directions
- Preheat oven to 400°; spray 13 x 9-inch baking dish with cooking spray. Prepare scalloped potatoes as label directs; cool slightly.
- In medium bowl, whisk eggs; stir in ricotta cheese, 1 cup Parmesan cheese, garlic and 1 teaspoon pepper. Makes about 3 cups ricotta mixture.
- Heat large, nonstick saucepan over medium-high heat. Add turkey; cook 6 minutes or until browned, breaking up turkey with side of spoon. Add spinach and seasoning; cook and stir 1 minute or until wilted. Add 2 cups sauce; cook and stir 3 minutes or until slightly thickened. Makes about 4 cups turkey mixture.
- Spread remaining 1/2 cup sauce on bottom of prepared dish. Layer 1/2 the scalloped potatoes, 2 cups turkey mixture and 1 1/2 cups ricotta mixture; repeat layers once. Top with remaining 1 cup Parmesan cheese; bake 35 minutes or until edges bubble and top is browned. Let stand 10 minutes before cutting.
- Sprinkle lasagna with herbs, if desired; cut into 12 pieces.