Turkey and Spinach
1 Package of lasagna noodles
1 teaspoon olive oil
1/2 cup chopped onion
1 pound ground turkey breast
3 cups spaghetti sauce
1/2 cup sliced fresh mushrooms
3 tablespoons Italian seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
6 cups chopped fresh spinach( I used 1 10 oz. package of frozen spinach, thawed and pressed to removed acess water)
1/4 teaspoon ground nutmeg
1/2 cup parmasan cheese
2 cups shredded mozzarella cheese
Preheat an oven to 375 degrees F (190 degrees C).
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 spaghetti sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
Combine spinach, parnasan, mozerella cheese, and nutmeg in a large bowl.
To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the soinach 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.
Review: Ricotta cheese can be added to the spinach mixture. I omitted since my husband dose not like the texture of the cheese. This tasted really good! Just remember to season turkey to taste.