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1
In a large saute pan brown the ground turkey over medium heat until almost cooked through.
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2
Add the mushrooms and let them cook for about 5 minutes.
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3
Add the crushed tomatoes, Italian seasoning, garlic powder, crushed red pepper flakes, salt and pepper; stir to combine.
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4
Let it simmer for about 5 minutes.
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5
Meanwhile whisk together the ricotta, milk, Parmesan, egg and nutmeg in a separate bowl.
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6
Spray a 9x13 baking dish with nonstick spray.
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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!
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8
I covered my pan with foil and stuck it in the fridge until dinnertime.
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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.
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10
Let it sit for about 10 minutes before serving.
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11
Devour!
