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Heather's Dish

Heather's Dish

Weeknight Spinach, Mushroom and Turkey Lasagna

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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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Comments

  1. Gill says

    July 26, 2019 at 2:17 pm

    Hi

    Please advise how many this recipe serves

    Thanks

    Gill

    Reply
    • Heather says

      July 30, 2019 at 1:45 pm

      This makes about 12 servings.

      Reply
  2. Maryann says

    September 14, 2012 at 12:13 pm

    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.

    Reply
    • Heather says

      September 16, 2012 at 2:06 pm

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

      Reply
  3. Alycia says

    August 29, 2012 at 3:12 pm

    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!

    Reply
    • Heather says

      August 29, 2012 at 8:45 pm

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

      Reply
  4. Kim in MD says

    August 27, 2012 at 1:16 pm

    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! 🙂

    Reply
  5. Laurie {Simply Scratch} says

    August 24, 2012 at 1:05 pm

    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!

    Reply
  6. Joy says

    August 24, 2012 at 9:04 am

    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!

    Reply
  7. Kelli H (Made in Sonoma) says

    August 23, 2012 at 11:47 am

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

    Reply
  8. Miranda @ Living One Bite at a Time says

    August 23, 2012 at 10:24 am

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

    Reply
  9. Jen of My Tiny Oven says

    August 23, 2012 at 9:42 am

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

    Reply
    • Trolle Rolle says

      September 13, 2012 at 10:11 am

      Yes

      Reply

Trackbacks

  1. 15 Healthier Lasagnas - Caroline Kaufman, MS, RDN says:
    January 22, 2015 at 9:31 am

    […] Weeknight Spinach, Mushroom and Turkey Lasagna – Heather’s Dish […]

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