Update my dinner status, I'm making this tonight.
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Servings: 16 Servings
Total Time (median): 0 : 55 Active Time: 0 : 27
Ingredients
Preparation
Preheat oven to 375F.
Wash and dry spinach leaves thoroughly. Cut off stems.
Prepare Meat Sauce:
1) Over medium-high heat, sautee celery, garlic (minced), and the chopped onion in 1-2 tablespoons of olive oil until medium brown. Add oregano. Set aside.
2) In same pan, saute mushrooms until brown. Set aside.
3) In same pan, saute ground turkey until brown -- drain liquid. Add mushrooms and onion/celery/garlic mixture from step 1. Add spaghetti sauce and chopped tomatoes. Season with pepper to taste (if you've used a store-bought spaghetti sauce, chances are you won't need additional salt.) Bring pan to low and simmer.
4) Meanwhile, in large lasagna pan, spoon 5-6 tablespoonsful of the tomato sauce mixture to the bottom of the pan (this is to prevent noodles from sticking).
5) Arrange enough noodles in bottom of pan to cover. Do not overlap.
6) In a mixing bowl, combine ricotta cheese, egg, and basil.
7) Spoon 1/2 the ricotta cheese mixture over the noodles, top with a layer of spinach leaves, then mozzarella, then meat sauce. Add noodles and repeat -- ricotta cheese, spinach, meats sauce, mozarella. Then noodles. Add meat sauce and top with mozarella cheese on top to finish.
Cover with aluminum foil and bake for 40 minutes, then remove the foil and bake for another 15 minutes. Remove from oven and let rest for 5 minutes. Serve with a simple tossed salad, Italian Dressing and a bottle of Pinot Grigio or your favorite Italian red wine for a great meal.
