Make-Ahead Turkey Spinach Lasagna
- 1 box no-boil lasagna noodles (you will only use 9)
- 1/2 (15 ounce) container ricotta cheese
- 1/2 (10 oz) bag of frozen spinach
- 8 oz sliced portabella mushrooms
- 1 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese (optional)
- 1 lb ground turkey (94% lean)
- salt & pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp italian seasoning
- 2 (24 ounce) jars sugar-free pasta sauce
Spray a 7.5"x11"x2" pan with cooking spray (its my smaller version of a 9x13). Over medium heat, brown the ground turkey until cooked through. Put onto a plate lined with paper towels and return the pan onto the stove. Spray with some cooking spray and add the mushrooms and frozen spinach. Season with salt & pepper. Cooked for 5-10 min or until cooked through, tender, and water has evaporated. In bowl, combine beaten egg, ricotta cheese and 1/2 cup of the mozzarella cheese and parmesan. Add the spinach and mushroom mixture and season with salt & pepper to taste.
In your pan, spread 1 cup of sauce on bottom. Layer in the order, 3 uncooked lasagna noodles (they will overlap), then half of the ricotta cheese mixture, half the browned meat, and 1 cup of spaghetti sauce. Next layer, 3 uncooked lasagna noodles, remaining ricotta cheese mixture, remaining meat and 1 cup sauce. Next layer last 3 uncooked lasagna noodles, remaining sauce, and remaining 1/2 cup mozzarella.
Cover with plastic wrap and place in the fridge. I made mine about 36 hours in advance. Once you are ready to bake it, preheat your oven to 375 while your pan sits on the counter. Take off the plastic wrap and replace with aluminum foil. Bake covered with foil for 60 minutes. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving. Serve with extra sauce if desired. This goes perfectly with a side salad and the leftovers are delicious as well.