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Mushroom, Spinach, and Turkey Lasagne

Orange Icon  Mushroom, Spinach, and Turkey Lasagne

Orange Icon  Mushroom, Spinach, and Turkey Lasagne

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Submitted by: Melissa Pruitt

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Servings: 8

No need for noodles in this recipe... you won't even miss them!

  • 1 lbs. turkey, ground, grass-fed or pastured, organic
  • 1/2 tsp. Italian herbs or seasoning, organic
  • 1 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 8 oz. mushrooms, white, organic
  • 4 c. spinach, fresh, organic
  • 15 oz. tomato sauce, organic
  • 1 c. cottage cheese, full-fat, raw, grass-fed or pastured, organic
  • 1 egg, omega-3, cage-free, organic
  • 1/4 tsp. garlic powder, organic
  • 1 c. cheese, shredded, any type, raw, organic

Preheat oven to 375ºF.

In a skillet, brown ground turkey and add Italian seasoning. Put in a bowl.

In same skillet, melt butter and sauté sliced mushrooms until tender. Place in another bowl. In the same skillet wilt the 4 cups of packed spinach. Drain any water that accumulates from spinach or mushrooms, set aside.

In one more dish add cottage cheese (or substitute ricotta cheese), egg, and garlic powder. Mix well and set aside.

Pour 1 cup of tomato sauce in a 2-quart casserole dish. Add a layer of turkey, then a layer of spinach, a layer of mushrooms, and a layer of cottage cheese mixture. Sprinkle with a little raw cheese and repeat layers (starting with the sauce) 2-3 more times (depending on how thick your layers are).

Top the final layer with remaining raw cheese, COVER, and bake for 35 minutes.

Remove cover after 35 minutes and cook uncovered for 10-15 more minutes until slightly brown and bubbly.