Weeknight Spinach, Mushroom and Turkey Lasagna

by Heather on August 23, 2012

This lasagna was made in pure we-need-something-to-eat-tonight innocence.  It was unassuming and simple to make, and I honestly didn’t have any intentions of blogging about it.

 

And then I tasted it.

Fireworks went off on my palate.  I craved eating the entire pan after just the first bite.

 

Nate and I didn’t even talk because we were too busy devouring it.  That, my friends, is how you know it’s a good lasagna.  And the best part?  It took all of 20 minutes to throw together in the morning and then I just baked it off later before dinner.  That’s ALMOST CROCKPOT COOKING STATUS!  I mean really, anything you can just toss together and then dream of all night long – well, let’s just say that’s a dinner win.

 

I can’t even think of adjectives right now to talk about how simple and delicious this lasagna was, but I would just say go ahead, make it, pin it for later, whatever – but make sure it’s on the menu in your very near future.

 

That is all :)

WEEKNIGHT SPINACH, MUSHROOM AND TURKEY LASAGNA

  • 1 box oven-ready lasagna noodles (I like Barilla Oven-Ready Lasagne)
  • 1 lb. ground turkey
  • 3 cups sliced fresh mushrooms
  • 6 cups fresh baby spinach, washed
  • 1 28-oz can crushed tomatoes
  • 15 oz part-skim ricotta cheese
  • 1/3 cup grated parmesan
  • 1 egg
  • 1/4 cup milk
  • 1 Tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • pinch of nutmeg
  • 1-2 cups grated mozzarella (I like my lasagna pretty cheesy on top so I did 2 cups, but it’s probably just as good and a little healthier with just 1 cup)

In a large saute pan brown the ground turkey over medium heat until almost cooked through.  Add the mushrooms and let cook for about 5 minutes.  Add the crushed tomatoes, Italian seasoning, garlic powder, crushed red pepper flakes, salt and pepper; stir to combine.  Let simmer for about 5 minutes.  Meanwhile whisk together the ricotta, milk, parmesan, egg and nutmeg.  Spray a 9×13 pan with nonstick spray.  Remove the tomato sauce from the heat and layer:

  • just a little bit (about 1/3 cup) of the tomato sauce on the bottom;
  • 1/3 of the lasagna sheets;
  • 1/3 of the ricotta mixture;
  • 2 cups of the fresh spinach;
  • 1/3 of the tomato mixture;
  • 1/3 of the lasagna sheets;
  • 1/3 of the ricotta mixture;
  • 2 cups of the fresh spinach;
  • 1/3 of the tomato mixture;
  • 1/3 of the lasagna sheets;
  • 1/3 of the ricotta mixture;
  • 2 cups of the fresh spinach;
  • 1/3 of the tomato mixture;
  • top it all off with the mozzarella cheese!

I covered my pan with foil and stuck it in the fridge until dinnertime.  To bake, preheat oven to 375.  Leaving the foil on, bake at 375 for about 1 hour, then remove the foil and let it bake another 10 minutes or so until the top is bubbly and brown.  Let it sit for about 10 minutes before serving.  Devour!

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{ 11 comments… read them below or add one }

1 Jen of My Tiny Oven August 23, 2012

Is it wrong that I wish I had a peice of this to eat for breakfast, right now!! YUM!

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2 Trolle Rolle September 13, 2012

Yes

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3 Miranda @ Living One Bite at a Time August 23, 2012

Oh my gosh, this looks amazing!! My boyfriend and I are huge lasagna fans, so I’ll definitely be making this soon!

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4 Kelli H (Made in Sonoma) August 23, 2012

I love lasagna! I wish this were my dinner tonight!

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5 Joy August 24, 2012

YUM! I’ve been meaning to make lasagna over the last month, but haven’t done it. Now I HAVE to make it after reading this!

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6 Laurie {Simply Scratch} August 24, 2012

It IS almost crock pot status! FO SHO!! I’m such a sucker for lasagna and this one is beyond perfect… and I love a dinner you can make in the morning and bake off before dinner! So so smart!

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7 Kim in MD August 27, 2012

Yum! With the cooler Fall temps just around the corner, I am started to crave comfort foods. This looks delicious, Heather, and it ‘s easy! Yeah! :-)

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8 Alycia August 29, 2012

I made this last night but subbed ground chicken (turkey is expensive in Canada!) and used whole wheat noodles. This was an awesome, healthy and quick weeknight dinner! Thank you for the recipe and for getting me to make lasagne for the first time!

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9 Heather August 29, 2012

i actually like ground chicken better anyway, but it’s hard to find here! i’m so glad you liked the recipe :)

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10 Maryann September 14, 2012

I made this recipe last week and we LOVED it.. I have been looking for a lasagna recipe that uses turkey instead of beef and this is it.. Thank you. This is a definite “keeper” recipe in our house.

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11 Heather September 16, 2012

thanks Maryann! I’m so glad y’all liked it – it’s nice to have a good go-to lasagna recipe :)

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