Steve's Mushroom, Spinach and Ground Turkey Lasagna
I've recently discovered "no pre-boil" noodles here in the US, and despite my initial skepticism, they really work extremely well.
"I varied the recipe a bit to use what I had on hand. I used frozen spinach (1 10oz) defrosted, frozen onion mix which had red and green peppers in it too, and carrot instead of celery (julianned and chopped). I generally try to pump up veggies in recipes, so I didn't really measure... :o) My husband, who initially said "lasagna should be stuffed with meat and cheese only", and scowled when I mentioned mushroom and spinach, ate it and LOVED it. The fresh basil is a must. I think next time I'll add a bit more spinach. ;o)
Definitely a great recipe and I will make it again for sure! "
Cuisine: ItalianMain Ingredient: Pasta
97% would make again (reviews)
1,154 people want to try | 1,843 have favorited
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Notes Ingredients
Steve's Mushroom, Spinach and Ground Turkey Lasagna 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 ("tent" it a little, to ensure the cheese doesn't stick) 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.
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Mushroom, spinach, turkey Lasagna (*YUM*) photo by
Segermark
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Was extremely flavorful even using extra lean turkey meat photo by
jkoszarek
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Taken with a mobile phone -- the color balance didn't quite turn out right, but the lasagna did! photo by
stevemur
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photo by
stevemur
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photo by
Nico0636
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My version of Steve's Lasagna. DEEEElicious!! photo by
AudriDRDH
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Don't skimp on the ricotta and mozzerella! You want a good half-inch of ricotta. photo by
stevemur
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In this variation, I added 3 tablespoons of cream to the meat/tomato sauce just after it finished simmering. photo by
stevemur
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photo by
stevemur
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photo by
stevemur
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photo by
stevemur
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photo by
stevemur
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Steve's Mushroom, Spinach and Ground Turkey Lasagna Reviews
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Great!!!! The taste is phenomenal.
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This recipe is awesome! I've made it twice now. Thanks for posting!
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smspe -- see step 6 in the directions; mix chopped basil in with the ricotta. Enjoy!
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Haven't tried it yet, but I assume you add the basil to the spaghetti sauce. Couldn't find any reference to the basil in the directions. Maybe I just am not seeing it!
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Listen... I can burn water. I've tried to make this a million times but it came out like lasagna soup. I used THIS recipe and it turned out perfect! I added salt and garlic to taste and also didn't have burger so i just used sausage. Either way the noodles are cooked through and wasn't soup! Thank you so much! A must try!
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This was easy and delicious!!
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Yum!''
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This recipe is great! I used 2/3 of the ricotta and 2/3 of the mozzarella, and 2x the spinach (or maybe more), and it was still really good! The key was to make sure every inch of the lasagna noodle was covered by something, preferably sauce.
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Best I ever had and was so easy to make! This dish lasted a couple of days with my husband and I. Will definitely make it again!
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Delicious! It was a bit rich for us so next time I will use small container of ricotta and add Parmesan. Delicious sauce, may make for speghetti.
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This was so good my 4 year old ate a whole piece. Anyone with a child who has Aspergers knows what fussy eaters they can be. After quit awhile of first and then he took a bite. He just kept eating. Awesome!
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Was very good. I used sliced baby Bella mushrooms. Made a lot! Would be a good dish to make when company comes over.
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This was absolutely delicious. My husband always complains about ground turkey but no complaints on this recipe! Thanks!
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A great recipe that is quick, easy and delicious. I needed a something that was 'non-beef or pork' for some picky eaters and this dish worked perfectly.
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I made a vegetarian version of the lasagne. I omitted the turkey and celery, but kept the garlic, onions and some of the other seasonings. It gave the lasagna more 'punch' than other vegetarian lasagne I've tried.
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This was great!! I was short about half if the ricotta, but substituted Greek Yogurt (plain) and to my shock - it still turned out amazing! And even better the second day, as usual. Thanks for posting!
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Great lasagna.
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I made this with whole wheat lasagna and it turned out perfect. The seasoning was quite good and it turned out to be quite healthy, which is rare for lasagna.
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Tried this tonight and it was so good. I wasn't able to get fresh basil but I can't wait to try again with fresh ingredients. I added alot more spinach and also carrots!
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