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1
Preheat oven to 375F.
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2
Give the tomatoes a rough chop and toss them into a food processor.
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3
Blitz, blitz.
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4
Add the canned tomatoes and process them together until combined.
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5
No need to season the fire roasted tomatoes have HEAT, baby.
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6
Set aside.
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7
Bring a medium skillet to medium-high heat and add the ground turkey.
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8
Break it up with a wooden spoon and brown all over.
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9
Once browned, add the smoked paprika, crushed red pepper and a pinch of salt and pepper.
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10
More smoky heat, uh huh.
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11
Remove the meat mixture from pan and set aside.
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12
Add the oil to the pan and toss the mushrooms in.
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13
Saute over medium heat until mushrooms are browned and super yummy looking.
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14
Throw a pinch of salt in.
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15
Toss the turkey back in and toss to combine.
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16
Remove from heat and set aside.
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17
In a medium bowl, combine the ricotta with the chopped parsley and a little salt and pepper.
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18
Take a 9x13 baking dish and spread a little tomato sauce along the bottom.
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19
Layering 2 stacked wonton wrappers at a time, arrange 12 wrappers on top of the sauce.
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20
Then add half of the meat/mushroom mixture.
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21
Then half of the ricotta.
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22
Then half of spinach.
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23
Then some shredded mozzarella.
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24
Start over with the wontons, a little sauce, the rest of the meat, ricotta, and spinach, and a bit more cheese.
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25
Add one more layer of wontons, the rest of the sauce and a LOT of shredded mozzarella!
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26
Bake for 30 minutes.
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27
Then switch the oven to broil for a couple of minutes so the cheese gets brown and bubbly.
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28
Oh my goodness.
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29
If you can, let rest 5 minutes before you inhale half of the dish before anyone notices.
