Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds View Edit
    Sesame Teriyaki/Honey Glazed Pork Ribs View Edit
    Sesame-Lime Shrimp Salad with Lettuce Wraps View Edit
    Shelley's Apple Cake View Edit
    Shelley's BBQ Ribs View Edit
    Shelley's Beer, Bread, and Sausage View Edit
    Shelley's Dijon Marinade View Edit
    Shelley's Filet Mignon with Saucy Mushrooms View Edit
    Shelley's Italian all'Amatriciana View Edit
    Shelley's Pasta with Vodka Sauce and Sausage View Edit
    Shelley's Sloppy Joe Mix View Edit
    Shelley's Lasagna Florentine 6 View Edit

    Servings: 6

    Directions

    Heat oven to 350 degrees. Cook noodles according to package directions, omitting salt. Meanwhile, in large skillet, cook turkey, onion and garlic over medium heat until turkey is no longer pink. add mushrooms. stirring occasionally. Add spaghetti sauce, salt and pepper and simmer 10 minutes, stirring occasionally. In medium bowl, combine the ricotta cheese, egg white, spinach, pepper flakes and nutmeg; mix well. Spread about 3/4 cup spaghetti sauce mixture in bottom of a 13x9-inch baking dish. Layer half of the noodles (3 noodles) over the sauce, top with another 1 cup sauce and 1/2 of the ricotta cheese mixture. Repeat layers, ending with the sauce. Cover with foil and bake for 50 minutes or until bubbly. Remove foil, sprinkle with mozzarella cheese and return lasagna to the oven. Continue to bake for an additional 5 minutes or until cheese is melted. Let lasagna stand 10 minutes before serving.

    Ingredients

    No ingredients listed for this recipe.
    Shelley's Spaghetti Carbonara 6 View Edit
    Shelley's Turkey Sausage Lasagna View Edit
    Shepherd's Pie View Edit