Admittedly, I was not looking forward to this recipe for Turkey, Mushroom, and Spinach Lasagna. With the no-boil noodles, ground turkey, and turkey pepperoni, it was bound to be a healthier lasagna option but not at all like I’m used to. I like “normal” lasagna and have a recipe that I like to use already (it’s the same one my mom uses). Phillip, however, doesn’t really care for my lasagna or any other. But, despite our reservations, we gave this one a try and were pleasantly surprised. Here’s how it came together:
First, I cooked the ground turkey with some spices until cooked through. After moving the cooked turkey to a separate bowl, I sauteed onions, garlic, and mushrooms in the same pan before adding the spinach to wilt.
After that, it was time to layer the lasagna. I started with marinara sauce, then added noodles, some of the turkey, and some ricotta. After another layer of sauce, I sprinkled on some turkey pepperoni and some red pepper flakes. These layers repeated before ending with another noodle layer, more sauce, mozzarella, and basil.
Surprisingly, Phillip liked this lasagna – more so than any lasagna he’s ever had. I didn’t love it, although it was definitely better than what I was expecting. The turkey pepperoni just didn’t do it for me. But, guess who LOVED turkey pepperoni? Watson. We used the leftovers for instant treats for him. If Phillip were in some unlikely scenario to request this lasagna again, I would make it for him, but otherwise, I’ll probably stick to my regular version.
