This also makes a great freezer meal. Just line your pan with tinfoil and then saran wrap. Assemble the lasagna like normal but instead of baking it, freeze it. To reheat, just put the unwrapped frozen lasagna back into the pan you froze it in, and let it thaw in the fridge overnight. Once thawed, cover with tin foil and bake as normal.
1 container 15oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1lb ground turkey
1 jar (24-26oz) favorite spaghetti sauce
1/2 container of sliced mushrooms
9oz bag baby spinach
2 roasted red peppers, chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 large tomato, sliced
On medium heat, saute the onions, garlic, roasted red pepper, and mushrooms in 1 tablespoon of olive oil, for 5 minutes. Add a pinch of salt (1/4 teaspoon).
Add the raw turkey and cook until no longer pink.
Add spaghetti sauce. Simmer the sauce on medium/low heat for 10 minutes.
Meanwhile, mix the ricotta cheese, eggs, and Parmesan cheese until smooth, set aside.
Spray a 9X13 inch pan with cooking spray and line the bottom with the tomato slices, sprinkle with salt and pepper.
Layer 1 1/2 cups of the spaghetti sauce mixture on the tomato slices.
Layer 5 of the dry "no boil" noodles on the sauce.
Layer half of the ricotta cheese mixture on the noodles.
Layer 1/3 of the bag of spinach over the ricotta cheese.
Layer 1 cup of the spaghetti sauce mixture on the spinach.
Then 5 more noodles over the sauce.
Then the remaining ricotta cheese over the noodles.
Then half of the remaining spaghetti sauce mixture over the spinach.
The 5 more noodles over the spaghetti mixture.
Then the remaining spaghetti sauce mixture over the noodles.
Sprinkle the mozzarella cheese over the top of the sauce. Cover with tinfoil and bake at 375 degrees for 1 hour. (Spray the tinfoil with non-stick spray before putting over lasagna to prevent the cheese from coming with it when you uncover it).
Time to eat!