Mushroom, Turkey and Spinach Lasagna

How good is lasagna?  Add mushrooms, turkey and spinach and you have one delicious lasagna recipe!

Mushroom, Turkey and Spinach Lasagna

8 ounces lasagna noodles
1 pound ground turkey
4 cups sliced mushrooms
1/4 cup water
1 pound frozen spinach, thawed
1 (28 ounce) can crushed tomatoes
1/4 cup chopped fresh basil
Salt and freshly ground pepper to taste
1 pound ricotta cheese
8 ounces shredded mozzarella cheese

Heat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.

Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain and return noodles to the pot and cover with water.

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add turkey and cook until browned for about 4 minutes. Add mushrooms and water; cook, stirring occasionally until turkey is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes.  Pinch spinach to remove excess water then stir into the pan; remove from heat.

Mix tomatoes with basil, salt and pepper in a medium bowl.

To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly add half the ricotta over the noodles. Top with half the turkey mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining turket, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.

Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving.