- 12 lasagna noodles
- 1 Vidalia onion, diced
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 (8 ounce) package sliced white mushrooms
- salt and ground black pepper to taste
- 2 (9 ounce) packages frozen spinach, thawed
- 2 cups whole milk ricotta cheese
- 1/4 cup heavy whipping cream
- zest of 2 lemons
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground nutmeg
- 1 (28 ounce) jar spaghetti sauce
- 2 cups grated Asiago cheese
- 2 cups shredded Cheddar cheese
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
- Combine onion and garlic in a large skillet over medium-high heat. Cook and stir until onion is just translucent, about 5 minutes. Add turkey and cook until no longer pink, 5 to 7 minutes. Add mushrooms and season with salt and pepper; cook until softened, about 6 minutes. Remove from heat and allow to cool.
- Wrap thawed spinach in a clean dish towel. Wring the spinach over a bowl to remove as much water as possible. Stir spinach, ricotta cheese, heavy cream, lemon zest, Italian seasoning, and nutmeg together in a separate bowl.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat the bottom of a 9x13-inch baking dish with 3 tablespoons spaghetti sauce. Layer 4 cooked lasagna noodles, 1/2 the spinach mixture, 1/2 the turkey mixture, 1/3 of the Asiago cheese, a third of the Cheddar cheese, and 3/4 cup spaghetti sauce on top. Layer 4 more noodles, the remaining spinach and turkey mixtures, another 1/3 of the Asiago cheese, another 1/3 of the Cheddar cheese, and another 3/4 cup spaghetti sauce. Top with the remaining 4 lasagna noodles, spaghetti sauce, Asiago cheese, and Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven for 35 minutes. Remove aluminum foil and increase oven temperature to 425 degrees F (220 degrees C). Continue baking until crust is golden, about 15 minutes more.
07/20/2019
recipepes.com
spinach, turkey, and mushroom lasagna, recipe
PT15M
PT1H
5
455 calories
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