It’s becoming my go-to lasagna recipe to welcome sitters! The filling is ground turkey, spinach, and mushrooms (and yes I always check that they eat poultry and cheese/dairy, and have no food allergies, ahead of time). This makes a 9x13 inch casserole but you can half the ingredients to fit an 8x8 inch square instead:
1 jar good marinara sauce
9 - no boil lasagna noodles
1.5 pounds ground turkey
8 oz frozen chopped spinach, washed, thawed and squeezed of excess moisture
4 oz chopped mushrooms, any variety
1/2 chopped onion
2 cloves minced garlic
32 oz whole milk ricotta
1 egg
16 oz bag shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon tomato paste
1 teaspoon oregano
1-2 tablespoons olive oil
Salt and pepper
For the filling:
In a large pan, saute onions and mushrooms for 5 minutes. Add the ground turkey and cook, breaking up any chunks, until almost no pink remains. Add garlic, oregano, salt and pepper and cook until no pink remains. Add 1/4 cup of the marinara sauce and tomato paste and mix well. Remove from heat and set aside to cool.
In a separate bowl, mix the ricotta, egg, and 1/4 cup of the grated Parmesan. Add 1/4 teaspoon salt and mix well. Set aside.
In a 9x13 in casserole dish, spread some marinara sauce along the bottom (so nothing sticks). Add 3 no boil noodles and spread some more marinara on top of the noodles. Add the ricotta mixture and spread with a knife to form an even layer. Add the meat mixture and spread in an even layer. Sprinkle some shredded mozzarella, then repeat with one more layer. (This makes 2 generously stuffed layers instead of 3-4 in a more traditional lasagna, but less pasta makes it a lighter). For the top layer, spread some remaining marinara on the top layer of noodles, then sprinkle generously with the remaining shredded mozzarella and the grated Parmesan.
Cover loosely with foil and bake for 45 minutes at 350 degrees F. Remove foil and bake for another 10-15 minutes at 400 degrees until the cheese is melted and slightly brown around the edges.
Remove from oven and let sit for 30 minutes before slicing, or cover and refrigerate to reheat the next day. Serve with a garden salad and some bread.
I love this since I can make it ahead of time so tomorrow is just some final cleaning and reheating. And since we are home through the weekend this will leave us enough leftovers for another meal or two!
My kitchen smells great right now 
