Steve's Mushroom, Spinach, and Ground Turkey Lasagna
I've recently discovered "no pre-boil" noodles here in the US, and despite my initial skepticism, they really work extremely well.
I've recently discovered "no pre-boil" noodles here in the US, and despite my initial skepticism, they really work extremely well.
- 1 egg
- 3 tablespoon olive oil
- 1 lb ground turkey
- 2 cups mushrooms sliced
- 1 large yellow onion
- 2 stalks celery chopped
- 6 cups ricotta cheese part skim
- 1 bunch basil fresh
- 4 tablespoon oregano
- 18 no-boil lasagna noodles i prefer ronzoni (us)
- 1 quart spaghetti sauce or freshly-made basil and tomato
- 1 can (12 oz) chopped tomatoes
- 2 large garlic cloves
- 4 cups mozzarella grated
- 1 cup spinach whole-leaf washed and dried
- Carbohydrate 31.1617229307737 g
- Cholesterol 112.69993965875 mg
- Fat 20.7603911978175 g
- Fiber 3.09713027088194 g
- Protein 35.48111384882 g
- Saturated Fat 11.4222401720545 g
- Serving Size 1 1 Serving (319g)
- Sodium 811.517531882625 mg
- Sugar 28.0645926598918 g
- Trans Fat 1.36061740835288 g
- Calories 455 calories
Step-by-step
- Preheat oven to 375F.
- Wash and dry spinach leaves thoroughly. Cut off stems.
- Over medium-high heat, sautee celery, garlic (minced), and the chopped onion in 1-2 tablespoons of olive oil until medium brown. Add oregano. Set aside.
- In same pan, saute mushrooms until brown. Set aside.
- In same pan, saute ground turkey until brown -- drain liquid. Add mushrooms and onion/celery/garlic mixture from step 1. Add spaghetti sauce and chopped tomatoes. Season with pepper to taste (if you've used a store-bought spaghetti sauce, chances are you won't need additional salt.) Bring pan to low and simmer.
- Meanwhile, in large lasagna pan, spoon 5-6 tablespoonsful of the tomato sauce mixture to the bottom of the pan (this is to prevent noodles from sticking).
- Arrange enough noodles in bottom of pan to cover. Do not overlap.
- In a mixing bowl, combine ricotta cheese, egg, and basil.
- Spoon 1/2 the ricotta cheese mixture over the noodles, top with a layer of spinach leaves, then mozzarella, then meat sauce. Add noodles and repeat -- ricotta cheese, spinach, meats sauce, mozarella. Then noodles. Add meat sauce and top with mozarella cheese on top to finish.
- Cover with aluminum foil ("tent" it a little, to ensure the cheese doesn't stick) and bake for 40 minutes, then remove the foil and bake for another 15 minutes. Remove from oven and let rest for 5 minutes. Serve with a simple tossed salad, Italian Dressing and a bottle of Pinot Grigio or your favorite Italian red wine for a great meal.
Adapting Proteins and Cheeses
Ground turkey offers a lean alternative to traditional beef and pork blends, absorbing oregano and garlic aromatics efficiently during the initial saute. For diners avoiding dairy, substitute part-skim ricotta and mozzarella with firm plant-based alternatives that melt without releasing excessive moisture. Ensure vegetables are thoroughly dried before layering to prevent the pasta sheets from becoming waterlogged during baking.
The Physics of No-Boil Noodles
Direct oven preparation relies on excess moisture within the tomato sauce to hydrate the pasta sheets during the initial covered phase. Tent the aluminum foil slightly higher than the surface of the mozzarella to prevent the melted cheese from tearing away when the cover is removed at the 40-minute mark. Uncovering the dish for the final 15 minutes allows the surface starches to brown and excess steam to escape.
Managing Structure and Portions
Allowing the baked lasagna to rest for precisely five minutes lets the melted proteins inside the ricotta and mozzarella set, yielding clean squares when portioned. Storing leftovers in a sealed container preserves texture for up to three days, and reheating individual portions benefits from a splash of water to reactivate residual sauce starches.
