Ground Turkey, Spinach, & Mushroom Lasagna
Yield: 4 servings 

1 package Tinkyáda Brown Rice Lasagna Noodles
2 tablespoons olive oil
1 pound ground turkey (can substitute ground chicken or beef)
1 yellow onion, diced
1 pound mushrooms, sliced
4 tablespoons ketchup
2 tablespoons minced garlic
16 ounces fresh spinach
Salt and freshly ground black pepper
8 ounces ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
2 tablespoons Italian seasoning
1 quart marinara sauce
6 cups shredded mozzarella cheese

• Preheat oven to 375 degrees F.
• Place the pasta in a pot of salted boiling water and cook according to the package instructions. Drain and set aside.
• In a large skillet, heat the oil over medium-high heat.
• Add the ground turkey, onion, mushrooms, ketchup, and garlic, and cook, stirring, until the turkey is fully cooked and the onions are lightly browned, 8 to 10 minutes.
• Add spinach and cook, stirring, until wilted. Season with salt and pepper and remove from the heat. Set aside until ready for assembly.
• In a small bowl, combine the ricotta cheese, Parmesan cheese, egg, 1 tablespoon of the Italian seasoning, and a pinch of salt. Stir together well.
• In a 9” x 13” glass baking dish, spread ½ cup of the marinara sauce across bottom. Place 3 lasagna noodles along the bottom of the dish. Spread the turkey and spinach mixture evenly across noodles. Pour a small amount of sauce on top. Sprinkle with 2 cups of the mozzarella cheese. Add another layer of 3 more lasagna noodles on top, and again spread the ricotta mixture on top of noodles and sprinkle 2 cups of mozzarella cheese on top.
• Add a final layer of 3 more lasagna noodles on top. Pour the remaining sauce on top and allow the sauce to seep through the layers. Sprinkle the remaining 2 cups of mozzarella cheese on top and sprinkle the remaining 1 tablespoon of Italian seasoning on top of the cheese.
• Cover baking dish with foil and bake for 20 minutes. Remove the foil and bake for 25 minutes more, until the cheese is bubbly and golden brown.