Top-ranked recipe named "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! "
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.
gabbyscooking 3 months agoWe loved it, my hubby that doesn't like mushrooms, onions, or Turkey even loved it, this is definitely is going to be one of my staple dishes, thank you!
heather_preston_739 5 months agoI made this dish exactly as directed except I used full fat Ricotta. I was concerned with the amount of Ricotta and Oregano but this Lasagna turned out so rich, creamy and full of flavor even my toddler ate a whole piece. It made a very tall dish so I would recommend placing a baking dish under your baking pan, mine boiled over. This made several meals for my family and everyone loved it!
3millendez 7 months agoDelicious! I just added more spinach and cheeeeese....
skyjazzy 7 months ago
Thekidsmom1224 8 months agoNext time, I wont use fat free ricotta, which I felt made the dish a bit dry. Also, I won't drain the tomatoes before adding them to the meat sauce. However, it was a big hit with my family and friends and I know I'll be making it again.
Craiza 11 month agoBest lasagna ever!
tlbarker72 1 year agoThis is so good! It was a big hit with the teenagers and is definitely a recipe to keep. I wasn't crazy about the no-boil noodles, so next time I'll go back to the regular lasagna noodles. The meat sauce had a good flavor but 4T of oregano was a bit much, so I'll cut back a little on the next batch. Other than that, this is a super yummy lasagna recipe.
Kynamo1 1 year agoGreat!!!! The taste is phenomenal.
Jennelson1984 1 year agoThis recipe is awesome! I've made it twice now. Thanks for posting!
stevemur 1 year agosmspe -- see step 6 in the directions; mix chopped basil in with the ricotta. Enjoy!