Spinach lasagna with turkey

Ingredients for 3 servings:

• 450 g creamed spinach
• 5 tbsp olive oil
• 2 cloves garlic, more if desired
• 250 g turkey meat (fillet or strips)
• nutmeg
• 9 lasagna sheets
• 100 ml milk
• 2 large tomatoes
• 2 tbsp tomato paste
• 150g mozzarella
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

a delight with fresh garlic

Thaw the spinach, add the crushed or chopped garlic, olive oil, and nutmeg. Cut the turkey into thumb-sized pieces and season with salt and cayenne pepper. In a baking dish, layer first 1/3 of the spinach, then three lasagna sheets. Arrange about half of the turkey pieces on top and cover with another third of the spinach, then three more lasagna sheets, then the remaining turkey pieces and spinach. Carefully pour the milk over the lasagna sheets so that all the lasagna sheets are covered. Finally, add the last layer of lasagna sheets and spread with tomato paste. Arrange the tomatoes, sliced ​​into approximately 5 mm thick, on top and season with freshly ground pepper, and add salt if desired. Top with mozzarella and bake in a preheated oven at 150–175°C (top/bottom heat) for about 60 minutes, until the lasagna sheets are soft enough and the cheese has a beautiful golden brown color. Be careful not to set the temperature too high, otherwise the meat and lasagna sheets won’t be cooked through until the crust turns black. Because I didn’t sear the meat beforehand, the fresh garlic was able to fully infuse into the meat. I also used milk instead of the usual cream, since the spinach already has some, and I didn’t want to increase the fat content any further with the olive oil. This way, everything stays nice and digestible, and the lasagna sheets have enough liquid to soften.