A grain-free, low carb, dairy-free high protein lasagna that actually tastes like the real deal. Leave out the turkey to make it plant-based, or switch it out for ground beef for a change!

Ingredients:

• 2 Packs Palmini Lasagna Noodles
• 1 Jar Carbone Pasta Sauce
• 1 lb Ground Turkey
• 1 Recipe Tofu Ricotta 
• 3 Sprigs Basil, chopped
• 2 Big Handfuls Baby Spinach
• Violife Shredded Mozzarella
• Violife Parmesan

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Sauté the spinach until wilted, then set aside to cool. Squeeze out as much liquid as possible then roughly chop and mix in the ricotta along with the basil.
3. Sauté the ground Turkey until cooked, then add the sauce and simmer for another 3-5 minutes.
4. Begin layering the lasagna: in an 8"x8" baking dish. lay down one layer of Palmini noodles, then top with a layer of 1/3 the sauce and then 1/2 the ricotta and sprinkle with a small handful of mozzarella.
5. Repeat once more, then add a final layer of Palmini noodles, top with remaining sauce then sprinkle with mozzarella to coat.
6. Bake for 25-30 minutes. Allow to cool for 5-10 minutes before serving.
7. Serve with more basil and fresh grated parmesan!