1 lb. ground turkey
1/2 c. Asiago cheese
1 1/2 c. mozzarella cheese
2 c. Italian blend cheese
1/2 c. Parmesan cheese
24 oz. jar Pioneer Woman Spaghetti Sauce, Garden Blend
4 oz. tomato paste
4-5 larger mushrooms
1/2 green pepper, diced
1/3 onion, diced
2 handfuls of spinach
2 tsp. minced garlic
small can sliced black olives
4-5 artichoke hearts, chopped
Oven ready lasagna noodles
1 tsp. Italian seasoning
Preheat oven to 350 degrees. Saute green pepper, onions & garlic for about 10 minutes. Saute ground turkey and turkey sausage in a large frying pan, add the spinach until wilted. Once done, mix together in the pan the meat, the cooked vegetables, the artichoke hearts and black olives, the spices and sauce.
In a 9x13 pan, spread a little bit of the sauce on the bottom. Layer the noodles so none of them overlap. Spread a third of the sauce. Sprinkle with a third of the cheese. Layer more noodles. Repeat sauce and cheese, then one last layer of noodles. Top the entire thing with the remaining sauce and cheese. Place a layer of parchment paper on top (this will keep the cheese from sticking to the foil). Cover with foil. Bake for 60 minutes.
Serving suggestions:
- Serve with a side salad. A Cesar salad would be wonderful.
- Garlic bread would be a nice addition.
