Turkey and mushroom lasagna
A savory, lightened up version of an all-time favorite dinner.
I grew up on great lasagna, and I tried to endow our children with the same carb- and cheese-blessed childhood. But, alas, one of our beloved trio doesn’t touch cheese with a 10-foot pole, no version of it, not even the vegan look-alike brands. Hence, this wonderful cheese-free lasagna recipe, which utilizes a heart-healthier ground meat, awesome tasting baby bella mushrooms, and easy store-bought sauce to bring it all together.
My all-time favorite marinara is Paul Newman’s Sockarooni, which is stuffed with vegetables and super flavorful. But any brand will do, just look closely at the nutrition facts – there’s no reason marinara should have more than one gram of fat per serving; it just doesn’t need it. Same with sodium content – the lower the better. (We all know it, but it bears repeating!) See, I’m endowing y’all with the same blessed hen-pecked childhood I had.
- 12 lasagna noodles
- 1 1/2 jars marinara
- 1 pound dark ground turkey
- 1 large onion, diced
- 2-4 cloves garlic, minced
- 4 baby bella mushrooms, chopped
- 1 handful fresh parsley, chives or dill, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Preheat oven to 425° F.
Heat oil in frying pan. Add onions and garlic and sauté until golden and fragrant.
Add ground turkey to frying pan. Using the back of a fork, mash and brown the meat. Cook on low heat until there are no traces of pink and meat is cooked through.
Add mushrooms and cook 2-3 more minutes. Remove from heat.
Season with salt, pepper and fresh herbs.
Pour a layer of marinara in a 9x13 pan.
Place 3 raw lasagna noodles side by side over sauce. Top with 1/3 of the turkey mixture, and cover with marinara.
Repeat with remaining noodles, marinara and turkey mixture. Cover top row of pasta with marinara. Be sure to cover all corners of pasta with marinara so they will soften and cook through in the oven.
Cover tightly with foil, and cook 45 minutes.