Turkey and Spinach Lasagna

1.Preheat your oven to 375°F (190°C).

2.Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a parchment-lined baking sheet to prevent sticking. (Skip this step if using oven-ready noodles.)

3.Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.

4.Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until no longer pink, about 5-6 minutes. Season with oregano, basil, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

5.Add the chopped spinach to the skillet. Cook for 2-3 minutes until wilted (or until heated through if using frozen spinach). Stir in 2 cups of marinara sauce and simmer for 2 minutes. Remove from heat.

6.In a medium bowl, combine ricotta cheese, egg, Parmesan, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth.

7.Spread 1/2 cup of the remaining marinara sauce on the bottom of a 9x13-inch baking dish. Layer 4 noodles over the sauce. Spread half of the ricotta mixture over the noodles, then top with half of the turkey-spinach mixture and 1 cup of mozzarella cheese.

8.Repeat with another layer: 4 noodles, remaining ricotta mixture, remaining turkey-spinach mixture, and 1 cup mozzarella cheese.

9.Top with the final 4 noodles. Spread the remaining marinara sauce over the top and sprinkle with the last cup of mozzarella and extra Parmesan, if desired.

10.Cover the dish with foil (spray the underside with cooking spray to prevent sticking) and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling.

11.Let the lasagna rest for at least 15 minutes before slicing. Garnish with fresh basil leaves, if desired, and serve.