Lasagna is difficult to photograph. Admittedly, I wasn't trying too hard either. After a long day at work I really just wanted to dig in and enjoy it.

We ate the last of my previous batch of mini lasagne a couple weeks ago so it was definitely time to make some more.

4 foil loaf pans (8"x4")
8 lasagna noodles
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1.3 lb ground turkey
1/4 tsp salt
1/4 tsp ground black pepper
10 oz frozen chopped spinach, thawed
1 1/2 24-oz jars pasta sauce
15 oz ricotta cheese
1 egg, lightly beaten
1/4 cup finely grated parmesan cheese
about 10-12 oz mozzarella cheese, shredded

Boil the noodles for a minute or two less than the package directs. Drain and lay flat while preparing the sauce and filling.

In a dutch oven or large skillet, heat olive oil over medium heat. Add onion, garlic, ground turkey, salt and pepper and cook until meat is browned. Drain off fat. Stir in the spinach.

Add a little pasta sauce to each foil pan, just to cover the bottom. Pour the rest of the sauce into the meat mixture and bring to a boil. Remove from heat.

In a medium bowl, combine ricotta, egg, and parmesan. Mix well.

The layers are as follows: noodle, ricotta, meat sauce, mozzarella, noodle, ricotta, meat sauce, mozzarella, noodle, meat sauce, mozzarella. That's 3 layers of noodles, meat sauce and mozzarella and 2 layers of ricotta.

Place 2/3 of a noodle in each pan. Top with a layer of ricotta filling, a layer of meat sauce, and a layer of shredded mozzarella. Repeat with another 2/3 piece of noodle (or two of the shorter pieces), the rest of the ricotta filling, a layer of sauce, and cheese. Top with remaining noodle pieces, sauce and cheese.

If freezing, cover with foil then place in gallon sized freezer bags. Use within 3 months.

Bake, uncovered, on a baking sheet at 400°F until bubbly and browned on top. Let stand for 10 minutes before serving.

Makes 4 mini lasagne