The wife of one of Fionn's coworkers is in the hospital with pregnancy complications, and his boss asked if anyone would like to make them a dinner while they're staying in the hospital. I had planned on making stuffed shells for us one night, but I knew the required ingredients would make too much food for just the two of us so I offered to make them a dinner too. It's always nice when things work out that way.
Thus enters, Stuffed Shells and Lasagna!
The lady has gestational diabetes, so I kept that in mind to make this dinner diabetic friendly but still tasty.
1 lb ground turkey
4 Italian sausages, casings removed
Low fat Ricotta cheese
Low fat Mozzarella
Tomato sauce (I like Newton's Sockarooni)
Noodles (I used whole wheat lasagna noodles and extra large pasta shells)
Preheat oven to 350 F/180 C.
Cook the noodles according to package directions, then set aside, covering with wet paper towels to keep them from drying out.
Mix ground turkey and sausage together and season with salt, pepper, and herbs. Cook until done. Add tomato sauce and let simmer.
In a bowl mix 1 cup ricotta, 1 cup mozzarella, eggs, spinach, garlic salt, Italian seasoning, and pepper.
To make pasta shells: Carefully spoon spinach-cheese mixture into shells and place in baking dish. Cover with tomato sauce, top with mozzarella if desired. Cook for 30 minutes.
To make lasagna: Grease baking dish and place lasagna noodles in the bottom. Layer tomato sauce on the pasta noodles, followed by spinach-cheese mixture. Top with another layer of lasagna noodles and repeat until baking dish is full or you run out of ingredients. Top with mozzarella. Cover dish with tin foil, bake for 30 minutes, remove tin foil and place dish under broiler for 5 minutes or until cheese is melted and slightly browned.
Voila! So easy and two dinners for two in one go. Praying mama and baby liked the lasagna and get to come home soon, safe and sound!