Turkey Bacon Lasagna Recipes > Dinner > Turkey Bacon Lasagna Recipe Information 20-Min Prep time Serves 6 Gluten free Recipe Ingredients Quantity Ingredient 2 Packs McLean Turkey Bacon 1 Package Frozen Spinach (thawed and drained) 1 Container Ricotta Cheese 1 Package Mozzarella Cheese (shredded) 1 Package Gluten-Free Lasagna Noodles 1/2 Cup Parmesan Cheese (grated) 1 Medium Zucchini (sliced lengthwise) 1 Jar Strained Tomatoes or Tomato Sauce 1 Can Stewed or Whole Tomatoes 1 Onion (Chopped) 4–5 Garlic Cloves (Chopped) 1 Tbsp. Oregano Pinch Nutmeg 1 Tbsp. Olive Oil To Taste Sea Salt and Black Pepper Fresh Basil Directions Preheat oven to 350°F. Thaw spinach and squeeze out excess moisture. In a large bowl, combine spinach with ricotta cheese, a pinch of nutmeg, and sea salt. Mix well and set aside. Cook lasagna noodles according to package instructions. Rinse and set aside. In a saucepan, heat olive oil over medium heat. Add onion and garlic, and sauté for 10–15 minutes until softened and translucent. Add strained tomatoes and stewed tomatoes. Stir in oregano, salt, and black pepper. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Lightly grease a lasagna pan with olive oil and spread a thin layer of sauce on the bottom. Layer lasagna noodles, followed by McLean Turkey Bacon, then a layer of the ricotta and spinach mixture. Repeat with another layer of noodles and turkey bacon. Add a layer of zucchini slices, season lightly with salt and pepper, and sprinkle with grated Parmesan cheese. Continue layering with noodles, turkey bacon, and remaining ingredients. Finish with a layer of tomato sauce and top with shredded mozzarella cheese. Bake uncovered for 50–60 minutes, until the top is golden and bubbling. Let rest for 10–15 minutes before slicing. Garnish with fresh basil and serve. Print Share Tweet Email
