This was one of the best lasagnas I’ve made. I’m not a big fan of really saucy lasagna so feel free to up the sauce quantity if you like.
9 oz package of baby spinach
12 oz shredded mozzarella
15 oz container of ricotta
1 tbsp minced garlic (jar or fresh)
1 small yellow onion chopped
1/2 container of fresh white mushrooms
1 tbsp butter
1 lb ground turkey
12 lasagna noodles or enough for 2 layers in a 10×13 pan
26 oz of tomato pasta sauce
1/4 cup white wine
grated parmesan cheese
salt, pepper
oregano, herbs de provence
Boil water for pasta. Once boiling add pasta, cook for half the time on the package. Drain rinse and set aside.
While water is heating up brown turkey in a large skillet season with salt, pepper and oregano. Once browned drain and put in a bowl off to the side. In the same pan add a bit of olive oil (enough to lightly coat the bottom of the pan) sauté garlic & onions until onions are transparent.
Add sliced mushroom, wine, butter & half the spinach. Continue sauteing on a med heat for a couple minutes. Once the spinach has cooked down a bit add the remaining spinach to the pan. Season with salt, pepper, oregano and dried herbs de provence. When spinach is wilted add the browned turkey back to the pan, stir together and remove from heat.
In a lightly greased lasagna pan place a layer of noodles, half the meat and veggie mixture, ricotta cheese (about 5 or 6 tsp) and cover with about 1/2 cup of tomato sauce. Top with a light layer of mozzarella cheese, just enough to cover the ingredients.
Repeat for the second layer and top that with a thin layer of grated parmesan cheese.
Bake uncovered in a pre-heated 350 degree oven for 40-45 minutes, until top is brown and sauce is bubbling.
Let rest for 5 minutes before serving.