Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Preheat an oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
Combine spinach, ricotta, and nutmeg in a large bowl.
To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9×13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.
Recipe Tip
You can kick up the heat with 1 tablespoon of crushed red pepper.
Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts (per serving)
| 326 | Calories |
| 6g | Fat |
| 34g | Carbs |
| 33g | Protein |
