Spinach, Mushroom and Turkey Lasagna Find substitution suggestions and other tips below the recipe. Make ahead: The lasagna can be assembled and refrigerated 1 day in advance. Freeze the assembled, unbaked lasagna (wrapped in its baking dish in plastic wrap and then in aluminum foil) for up to 1 month. Defrost in the refrigerator before baking. Storage: Refrigerate for up to 4 days. Servings: 8 (makes one 9-by-13-inch lasagna) Active time: 1 hour 30 mins Total time: 2 hours 30 mins Ingredients - 3 tablespoons olive oil, divided
- 8 ounces ground turkey (92 to 94 percent lean) or ground beef (90 percent lean)
- 12 ounces cremini or portobello mushrooms, stemmed and chopped into 1/2-inch pieces
- 1/4 plus 1/8 teaspoon fine salt, divided, plus more as needed
- 4 garlic cloves, minced, divided
- 4 cups marinara sauce, homemade or store-bought (from one 40-ounce jar), divided
- Two (10-ounce) packages frozen chopped spinach, defrosted and squeezed dry
- 1/2 teaspoon freshly ground black pepper
- One (15-ounce) container part-skim ricotta cheese
- 1/4 cup finely chopped flat-leaf parsley
- 1/3 cup (1 ounce) finely grated parmesan cheese, divided
- 1 large egg, lightly beaten
- 1 pound dried lasagna noodles, preferably whole-grain
- 1 cup (3 1/4 ounces) shredded part-skim mozzarella cheese
Steps 1. In a large (12-inch) skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the turkey and cook until no longer pink, stirring occasionally and breaking it up into small pieces as you go, about 3 minutes. Use a slotted spoon to transfer the meat to a plate, leaving the fat in the skillet. 2. Add 1 tablespoon of the oil to the skillet and heat it over medium-high until shimmering. Add the mushrooms, sprinkle with 1/8 teaspoon of the salt and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms begin to brown, 6 to 8 minutes. Add half of the garlic and cook, stirring constantly, for 1 minute more. Return the meat to the skillet. Reduce the heat to medium-low, stir in 2 cups of the marinara and cook for 2 minutes to warm the sauce through, adjusting the heat as needed to prevent splattering. Remove from the heat. 3. In a medium bowl, combine the spinach (make sure it is very dry), the remaining 1 tablespoon of oil, the remaining garlic, the remaining 1/4 teaspoon of salt, and the black pepper, and stir to combine. Add the ricotta, parsley and about half of the parmesan, and stir to combine. Taste, and season with more salt, if desired. Stir in the egg until combined. 4. Position a rack in the middle of the oven and preheat to 375 degrees. 5. Bring a large pot of water to a boil; once it comes to a boil, add salt, if desired. Add the noodles and cook according to the package instructions for al dente. Drain, then rinse briefly under cool water. Spread the noodles on a clean, flat surface, such as a cutting board or a few sheet pans, until cool enough to handle. 6. Spread 1 cup of the plain marinara on the bottom of a 9-by-13-inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping, cutting them as needed to fit in the pan. Spread half of the spinach mixture on top of the noodles. Add another layer of noodles. Top with half of the beef-mushroom mixture. Repeat with another layer of noodles, then the remaining spinach mixture, more noodles, the remaining beef-mushroom mixture, and finally one more layer of noodles. Top the final layer of noodles with the remaining 1 cup of marinara, then sprinkle with the grated mozzarella and the remaining parmesan. 7. Cover the dish loosely with foil and bake until the lasagna is warmed through, 35 to 40 minutes. Uncover and continue to bake until the cheese is nicely browned, 10 to 15 minutes more. Let the lasagna cool for 15 minutes before cutting and serving. From cookbook author and registered dietitian nutritionist Ellie Krieger. Tested by Becky Krystal. Nutrition information per serving: Calories: 531; Total Fat: 24 g; Saturated Fat: 6 g; Cholesterol: 71 mg; Sodium: 807 mg; Carbohydrates: 55 g; Dietary Fiber: 10 g; Sugar: 7 g; Protein: 30 g. Substitution suggestions + other tips and ideas: - Parmesan cheese >> pecorino Romano or grana Padano.
- To make this vegetarian >> skip the meat and use a plant-based ground meat alternative, or substitute with an additional 8 ounces of mushrooms.
Did you miss a recipe? Find more than 10,000 Post recipes online. Have a question or suggestion? Email me at becky.krystal@washpost.com or message @eatvoraciously on Instagram. Becky Krystal is the recipes editor for Washington Post Food. |
