A delicious twist on the classic lasagna, featuring spinach and mushrooms for a hearty and flavorful meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a large skillet, sauté the chopped onion and minced garlic in a bit of oil until softened.
Cook until the onion is translucent for the best flavor.
Add the ground turkey to the skillet and cook until browned, breaking it up as it cooks.
Ensure the turkey is fully cooked before proceeding.
Stir in the sliced mushrooms, tomato sauce, and oregano. Simmer for 10 minutes.
Simmering allows the flavors to meld together.
In a mixing bowl, combine the ricotta cheese, grated parmesan, chopped spinach, egg, and salt.
Ensure the spinach is well-drained to avoid excess moisture.
Spread a layer of the sauce in the bottom of a 9x13 inch baking dish.
This prevents the noodles from sticking to the dish.
Place a layer of lasagna noodles over the sauce.
Overlap the noodles slightly for full coverage.
Spread half of the ricotta mixture over the noodles.
Use a spatula for even spreading.
Repeat the layers, ending with a layer of sauce on top.
Ensure the top layer is fully covered with sauce.
Sprinkle the shredded mozzarella cheese over the top.
Cover the entire surface for a golden crust.
Cover the dish with foil and bake for 45 minutes.
Covering prevents the cheese from burning.
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before serving for easier slicing.
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