Turkey, Mushroom and Spinach Lasagna

Preheat oven to 375F.

Give the tomatoes a rough chop and toss them into a food processor. Blitz, blitz. Add the canned tomatoes and process them together until combined. No need to season – the fire roasted tomatoes have HEAT, baby. Set aside.

Bring a medium skillet to medium-high heat and add the ground turkey. Break it up with a wooden spoon and brown all over. Once browned, add the smoked paprika, crushed red pepper and a pinch of salt and pepper. More smoky heat, uh huh. Remove the meat mixture from pan and set aside.

Add the oil to the pan and toss the mushrooms in. Saute over medium heat until mushrooms are browned and super yummy looking. Throw a pinch of salt in. Toss the turkey back in and toss to combine. Remove from heat and set aside.

In a medium bowl, combine the ricotta with the chopped parsley and a little salt and pepper.

Take a 9×13 baking dish and spread a little tomato sauce along the bottom. Layering 2 stacked wonton wrappers at a time, arrange 12 wrappers on top of the sauce.

Then add half of the meat/mushroom mixture.

Then half of the ricotta.

Then half of spinach.

Then some shredded mozzarella.

Start over with the wontons, a little sauce, the rest of the meat, ricotta, and spinach, and a bit more cheese. Add one more layer of wontons, the rest of the sauce and a LOT of shredded mozzarella!

Bake for 30 minutes. Then switch the oven to broil for a couple of minutes so the cheese gets brown and bubbly.

Oh my goodness.

If you can, let rest 5 minutes before you inhale half of the dish before anyone notices.