Turkey Florentine Lasagna is a hearty pasta dish packed with savory flavors of the Mediterranean. This one dish meal serves a crowd or can be split into smaller dishes for easy freezer friendly dinners.
Preheat oven to 350. Grease a 13x9 inch lasagna pan with cooking spray and set aside.
(Optional: this step can be done the day before assembling the lasagna). In a large skillet, brown the ground turkey and sausage over medium heat until just cooked through. Drain any excess fat before adding both cans of tomatoes, red pepper flakes, and Italian seasoning. Simmer the meat sauce on low heat for 20 minutes. Remove from heat and set aside to cool for 20 minutes.
(Optional: this step can be done the day before assembling the lasagna) In a large bowl, combine the spinach, red peppers, egg, ricotta, and 1 ½ cups of the mozzarella cheese with a rubber spatula, folding to incorporate.
Place about 1 cup of the meat sauce in the bottom of the baking dish. Line the bottom of the dish with lasagna noodles. Add ⅓ of the cheese and spinach mixture to the top of the noodles. Repeat this two more times. The last layer on top of the cheese mixture will be noodles and the remainder of the sauce, followed by the last 1 cup of mozzarella and the ½ cup of Parmesan cheese.
Coat a sheet of foil fitted for your dish and place it on top of the lasagna. Bake the lasagna for 40 minutes. Remove the foil and bake for an additional 20 minutes until the cheese is brown and bubbly. Turn the oven off and put the foil bake on the lasagna very loosely. Let the covered lasagna sit in the oven for 15 minutes before slicing - this will ensure that the lasagna can be served in slices.
For Freezing: freeze unbaked lasagna in the pan covered with a layer of plastic wrap and foil. When ready to use, place in the fridge overnight to thaw. Remove the layer of plastic wrap, then coat the foil with cooking spray. Place the coated foil on the lasagna dish and bake at 350 degrees F for one hour. Remove foil and bake for an additional 20-30 minutes or until the sauce bubbles up around the sides of the pan.
To make the lasagna freezer friendly, assemble as directed but leave the cheese off the very top. Thaw the lasagna in the refrigerator for 24 hours before baking as directed.