Growing up, when it came to lasagnas, all I ate was meat-filled lasagnas. Usually the dish was made with either Italian sausage, ground pork or ground beef. That’s what I typically included with my lasagna when I prepared the dish. Then, as I started to get more confident with experimenting, I started including alternatives including the vegetarian version and this version: substituting ground turkey and adding vegetables to make it healthier.
1/2 cup onions, sliced
4 cloves of garlic, minced
2 tablespoons of olive oil
1 lb. of ground turkey
1 jar (24 oz.) spaghetti sauce
2 eggs, beaten
1 container (16 oz.) ricotta cheese
1 tablespoon sweet basil
1 tablespoon parsley
1 pkg. (8 oz.) sliced mushrooms, divided
1 pkg. (10 oz.) fresh spinach, ready to use, divided
3 cups Shredded Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese, divided
12 lasagna noodles, cooked
Preheat oven to 350°F. Grease a 13×9-inch baking dish. Heat olive oil in a sauce pan. Add garlic and saute. Add onions and saute until clear. Add ground turkey and brown, cooking throughly. Add spaghetti sauce, minus 1/3 cup. Simmer for at least 20 minutes. Mix eggs, ricotta cheese, sweet basil and parsley. Place in a bowl. Mix 2 cups Mozzarella and 1/4 cup Parmesan cheese. Place in a bowl. Layer reserved meatless spaghetti sauce on the bottom of baking dish. Then, layer 4 lasagna noodles, spinach, mushrooms, Mozzarella, ricotta cheese mixture and sauce. Repeat layers. Top with remaining noodles, sauce and remaining mozzarella and Parmesan cheeses. Cover baking dish with foil. Bake 45 minutes or until heated through. Uncover and bake an additional 10 minutes or until cheese completely melted. Let stand 15 minutes before serving.