Hearty Spinach and Mushroom Lasagna with Lower-Fat Meat Sauce

Hearty Spinach and Mushroom Lasagna with Lower-Fat Meat Sauce: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

2 teaspoons (10 ml) olive oil

1 yellow onion, diced fine

8 ounces (225 g) prepared sliced cremini mushrooms

6 cloves garlic, minced (or 1 tablespoon, or 10 g, prepared minced garlic)

1 pound (455 g) leanest ground turkey

1/2 teaspoon each salt and fresh-ground black pepper

1 pound (455 g) part-skim ricotta cheese

1 egg

3/4 cup (60 g) shredded Parmesan cheese (or Asiago), divided

15 ounces (425 g) frozen chopped spinach, thawed and well drained (squeezed or pressed against a double-mesh sieve to remove as much liquid as possible)

1 can (6 ounces, or 170 g) tomato paste

2/3 cup (155 ml) hot water

1 can (28 ounces, or 795 g) crushed tomatoes

1 tablespoon (1.3 g) dried parsley

1 teaspoon Sucanat, sugar, or xylitol

1 teaspoon salt

1 teaspoon granulated garlic

1 teaspoon basil

1 teaspoon oregano

1/2 teaspoon red pepper flakes, optional

8 ounces (225 g) no-cook lasagna noodles

2 cups (230 g) shredded part-skim mozzarella cheese

Cooking Instructions:

Preheat the oven to 350°F (180°C, or gas mark 4).

In a large skillet or Dutch oven, heat the oil over medium-high. Add the onion and cook for 3 minutes or until it starts to soften. Add the mushrooms and cook for 3 minutes. Add the garlic and cook for 30 seconds. Add the turkey and break it up. Sprinkle the salt and pepper over all and cook, turning frequently, for 5 to 7 minutes or until the turkey is cooked through (no pink remaining) and the vegetables have softened. Remove the pan from heat, drain any excess fat, and set aside.

While the turkey is cooking, combine the ricotta, egg, 1/2 cup (40 g) of the Parmesan, and the spinach in a mixer and beat on low until well combined. Set aside.

In a large bowl, combine the tomato paste and water and whisk until smooth. Add the crushed tomatoes, parsley, Sucanat, salt, garlic, basil, oregano, and red pepper flakes, if using, and whisk until well combined. Add the turkey-mushroom mixture to the sauce and stir well to combine. Spread a thin layer of sauce on the bottom of a 9 × 13-inch (23 × 33-cm) pan. Place one row of lasagna noodles in the pan, leaving a little space between for expansion. Cover with one-third of the ricotta mixture, one-third of the sauce, and one-third of the mozzarella. Repeat the layers, ending with mozzarella on the top. Sprinkle the remaining 1/4 cup (20 g) Parmesan cheese evenly over the top of the lasagna. Cover tightly with aluminum foil and bake for 1 hour, or until noodles are tender and sauce is bubbly. Remove the foil and bake for another 10 minutes or until cheese is melted.

Let sit for 15 minutes before slicing.