Weeknight Spinach, Mushroom and Turkey Lasagna

In a large saute pan brown the ground turkey over medium heat until almost cooked through. Add the mushrooms and let them cook for about 5 minutes.

Add the crushed tomatoes, Italian seasoning, garlic powder, crushed red pepper flakes, salt and pepper; stir to combine. Let it simmer for about 5 minutes.

Meanwhile whisk together the ricotta, milk, Parmesan, egg and nutmeg in a separate bowl.

Spray a 9×13 baking dish with nonstick spray.

Remove the tomato sauce from the heat and layer the ingredients into the prepared dish as follows:
– just a little bit (about 1/3 cup) of the tomato sauce on the bottom;
– 1/3 of the lasagna sheets;
– 1/3 of the ricotta mixture;
– 2 cups of the fresh spinach;
– 1/3 of the tomato mixture;
– 1/3 of the lasagna sheets;
– 1/3 of the ricotta mixture;
– 2 cups of the fresh spinach;
– 1/3 of the tomato mixture;
– 1/3 of the lasagna sheets;
– 1/3 of the ricotta mixture;
– 2 cups of the fresh spinach;
– 1/3 of the tomato mixture;
– top it all off with the mozzarella cheese!

I covered my pan with foil and stuck it in the fridge until dinnertime.

To bake, preheat oven to 375 F. Leaving the foil on, bake at 375 F for about 1 hour, then remove the foil and let it bake another 10 minutes or so until the top is bubbly and brown. Let it sit for about 10 minutes before serving. Devour!