Weeknight Spinach, Mushroom and Turkey Lasagna

1. 1

   In a large saute pan brown the ground turkey over medium heat until almost cooked through.

2. 2

   Add the mushrooms and let them cook for about 5 minutes.

3. 3

   Add the crushed tomatoes, Italian seasoning, garlic powder, crushed red pepper flakes, salt and pepper; stir to combine.

4. 4

   Let it simmer for about 5 minutes.

5. 5

   Meanwhile whisk together the ricotta, milk, Parmesan, egg and nutmeg in a separate bowl.

6. 6

   Spray a 9x13 baking dish with nonstick spray.

7. 7

   Remove the tomato sauce from the heat and layer the ingredients into the prepared dish as follows: 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!

8. 8

   I covered my pan with foil and stuck it in the fridge until dinnertime.

9. 9

   To bake, preheat oven to 375 F. Leaving the foil on, bake at 375 F for about 1 hour, then remove the foil and let it bake another 10 minutes or so until the top is bubbly and brown.

10. 10

    Let it sit for about 10 minutes before serving.

11. 11

    Devour!

* Per serving · 4 servings · Values may vary.