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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