Turkey, Mushroom & Spinach Lasagna

I think fall has finally arrived and it’s time to break out all the recipes for hearty and soul-warming foods. Lasagna is definitely one of those recipes and this one definitely doesn’t disappoint! I’ve made this recipe several times before but realized I hadn’t blogged about it yet. So here it is! It’s super easy to make and I love having it for leftovers. I also love the combination of the mushroom and spinach, it helps stretch out the ground turkey plus I can add some greens into my kids. I usually serve it with a green salad and fresh bread.

Turkey Mushroom and Spinach Lasagna | Join Us, Pull up a Chair

1 lb ground turkey breast
1/2 tsp fennel seeds
1/4 tsp garlic powder
salt and fresh ground pepper
2 tsp olive oil
1 medium onion, diced
2 garlic cloves, minced
8 oz baby bella mushrooms, sliced
4 cups baby spinach
32 oz jar marinara
4 oz turkey pepperoni, chopped
1 tsp crushed red pepper flakes
12 no-boil lasagna noodles
15 oz ricotta
1 cup shredded mozzarella cheese
fresh basil

In a large skillet, cook the ground turkey, fennel, garlic powder, salt and pepper over medium heat until the turkey is cooked through. Transfer to a large bowl. Add the olive oil to the same skillet and heat over medium heat. Saute the onion and garlic for about 5 minutes or until the onion is cooked through. Add in the mushrooms and cook for an additional 5 minutes. Add the spinach and stir to combine. Transfer the cooked turkey back into the skillet.

Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray. Spread one cup of marinara into the bottom of the dish. Top with four lasagna noodles and the layer half the turkey and vegetable mixture on top. Dollop half the ricotta over the turkey and then layer another cup of marinara over the ricotta. Sprinkle half the chopped pepperoni and a sprinkle of red pepper flakes. Repeat the same layers once. To finish, top with the remaining four noodles and marinara sauce. Sprinkle the top with the shredded mozzarella.

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes or until the noodles are soft and the cheese is bubbly and brown. Allow to rest for 10 minutes before slicing.

Source: See Aimee Cook


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