4 handfuls of fresh spinach (Go, Rogue if feel the urge)
5 cremini mushrooms sliced
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried basil leaves
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
1 8 oz. jar of your favorite Italian sauce
½ cup grated asiago cheese
2½ cups shredded fontina cheese
9 dried lasagna noodles
nonstick cooking spray
Instructions
Preheat oven to 350 F.
Cook lasagna noodles according to package directions. Set aside.
Slice cremini mushrooms and set them aside.
Wash spinach and set aside.
Slice corn from the cob and set aside.
In a food processor combine onion, green pepper, red pepper, garlic, thyme, and habanero pepper. Set aside.
In a large skillet, season ground turkey with salt, black pepper, onion powder, cayenne pepper, and basil leaves. Cook over medium-high heat until turkey is browned break up meat as it cooks. Drain off fat.
Add corn, cremini mushrooms, spinach, and pepper mixture. Stir in tomato sauce-cook for 5 minutes.
Lightly coat a 3-quart rectangular baking dish with cooking spray. Place three of the noodles in the bottom of the dish.
Spread one-third of turkey and veggie mixture, sprinkle one-third of mozzarella cheese and asiago cheese. Repeat layers twice. Top with remaining cheese.
Bake, covered about 40 minutes until heated through. Bake uncovered for 10 minutes until cheese is browned and bubbling. Let stand for 10 minutes before serving. Garnish with thyme and serve. Enjoy! :))
Recipe by Taste of Yummy at https://www.tasteofyummy.com/weeknight-turkey-lasagna-with-fresh-veggies/