Tuesday, February 1, 2011

ble: best lasagna ever

Over in New Zealand, I was told that Edmonds cookbooks are to kiwi homes what the Joy of Cooking is to our mom's cookbook collection. So I scoured Wellington looking for a well-loved copy in used bookstores, only managing to get my hands on Edmond's Food for Flatters. It had several recipes that kiwi friends had made, and plenty of others that I had seen on restaurant menus or had heard of from others, so I brought it home as a little taste of my time there.

To be honest, I haven't made that many recipes from the book. (Ok, how many of you out there also have cookbooks that have barely seen any splatter? I know I have a half-dozen or so!) I tried a pancake recipe, which quickly got adapted, but is now one of the three most-frequently used recipes in the kitchen. I made the afghan cookies, which were slightly disappointing (my fault, not the book's). And I handed the book to Able-Bodied Boyfriend to choose a recipe, and he chose Lasagne with Spinach and Feta.

And thus, the BLE was born... it has been converted from metric and slightly changed, but at the heart it is still a kiwi favorite of ours.

Turkey Lasagna with Spinach and Feta

You'll need:
  • 2 Tbsp oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • 8oz mushrooms, sliced or chopped
  • 2 14oz cans diced tomatoes
  • 1 6-oz can tomato paste
  • 1 Tbsp dried oregano
  • 1 Tbsp dried basil
  • salt and pepper, to taste
  • 2 10-oz packages spinach, thawed and squeezed dry
  • 8oz feta, crumbled
  • 9-12 whole wheat lasagna noodles, enough to create three full layers in the lasagna pan of your choice
  • 1 8-oz can tomato sauce, divided
  • 8oz shredded mozzarella

In a large frying pan or electric skillet, heat the oil. Add onion and garlic; saute. Increase the heat and add the meat; brown well. Add the mushrooms, diced tomatoes with juices, tomato paste, oregano, and basil. Bring to a boil then simmer for 40-50 minutes, until thickened. Stir occasionally. Add salt and pepper to taste, then set aside to cool.
In a medium bowl, mix the spinach and feta thoroughly. It helps to use forks and to slightly warm the spinach.
In a large pot, bring water to a boil and cook lasagna noodles; take them out 2-minutes before they reach full cooking time. Set aside on waxed paper to dry.
In your lasagna pan, spread a quarter cup of the tomato sauce on the bottom and sides of the pan. Layer the prepared ingredients as follows: 1/3 noodles, 1/2 meat sauce, 1/3 cheese, 1/2 spinach mixture, 1/3 noodles,1/2 meat sauce, 1/3 cheese, 1/2 spinach mixture, 1/3 noodles, remaining tomato sauce, and remaining cheese.
Bake at 350F for 20 minuteso or until bubbly and heated through. Let sit for 10 minutes before serving.

Note: This recipe freezes very well in portions. Use a foil lasagna pan to create the lasagna, but do not bake. Freeze for one day. Turn out from pan and cut into desired portions (may need to let it thaw for an hour to be soft enough to cut). Wrap in foil and freeze. When deisred, either thaw and bake at 350F for 20 minutes, or bake frozen at 350F for an hour or until bubbly and heated through.

Serves 4-6

What's your favorite type of lasagna?

Much Love,
Able-Bodied Girl



  1. This does sound good. Thanks for sharing!

  2. i hope you enjoy it! if not... just mail it up here... :)

  3. mmmmm, it was so yummy! But I bet you didn't put in mushrooms!