Greg Pierce
Whole-wheat lasagna noodles
1 t Olive oil
1/2 c Chopped onion
1 # Ground turkey breast
3 c Tomato sauce
1/2 c Sliced fresh mushrooms
3 T Italian seasoning (I use fresh basil)
1/4 t Ground black pepper
1/4 t Garlic powder (I use chopped garlic)
6 c Chopped fresh spinach
2 c Fat-free ricotta cheese
1/4 t Ground nutmeg
2 c Shredded mozzarella cheese (I use 2 fresh balls of mozzarella)
Preheat an oven to 375˚ F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
Combine spinach, ricotta, and nutmeg in a large bowl. To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9×13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
Servings: 8