INGREDIENTS
1.5 lbs of ground turkey
2 tbsp olive oil
1 small onion, diced
5 cloves of garlic, diced
16 oz diced mushrooms (button or crimini)
1 15oz. can of diced tomatoes
4 cups of water
1 - 8 oz pack of baby spinach
1 package uncooked gluten-Free lasagna noodles (I love Tinkyandas brand)
16 oz. Mozarella cheese
1 small tub Ricotta cheese
Salt & pepper to taste
WHAT TO DO
In a large sauce pan, brown the turkey. Place cooked turkey in another bowl. In the same sauce pan, add the oil and onions and cook on medium heat for about 1 minute. Add the garlic and mushrooms and cook for another 5 minutes or so, or until the mushrooms release most of their liquid. Add salt and pepper to taste. Add the turkey back into the pan, diced tomatoes and water. Once heated through, add the spinach and cook for another minute. The sauce should be really wet and runny to accommodate for the uncooked noodles. (If the sauce is too dry to start off, the lasagna will definitely be dry after the baking in the oven!)
In a 13 x 9" baking dish, assemble the lasagna with a layer of sauce, noodles, ricotta cheese and mozzarella cheese. Repeat 2 more times for a total of 3 layers. On the top layer, I add some cheddar cheese with the mozzarella cheese for more color. Bake for 45 minutes at 350 degrees or until the noodles are cooked through and the cheese is brown and bubbly.
