Easy Turkey Spinach Lasagna

I'm going to Chicago (where my parents live) this weekend to look for a wedding dress with my mom! I'm super excited. Since Jason will be on his own for the weekend, I wanted to make several dishes this week that would freeze well so he could heat up portions of them while I'm away. (I know, I know. I have total caretaker tendencies, especially when it comes to food! I can't help it. It's the Italian in me.) This recipe fits the bill. It's filling and delicious - plus I know he'll be getting his veggies in with the spinach and tomato sauce.

If you prefer, you can experiment with using goat cheese, parmesan, or another kind of cheese, although the ricotta really gives it a nice fluffy texture.

The recipe can be made vegetarian by substituting sauteed portobello mushrooms and/or sauteed ribbons of zucchini for the turkey.

Easy Turkey Spinach Lasagna (Serves 4 people or 1 very hungry fiance)
Ingredients
2 tablespoons olive oil
2 lbs lean ground turkey
1/2 tablespoon dried oregano
1/2 tablespoon crushed red pepper
1 tablespoon minced garlic
16 oz frozen spinach, thawed and drained
2 16-oz jars of marinara sauce (we love Newman's Own Five Cheese Sauce)
2 cups fresh ricotta cheese
16 oz grated mozzarella cheese
Salt
Freshly ground black pepper
1 package no-cook lasagna noodles
Chopped basil and parsley leaves, for garnish

Preparation
Preheat the oven to 350 degrees F. In a large pan over medium-high heat, drizzle the olive oil, then cook the turkey with salt, pepper, garlic, crushed red peper, and oregano until turkey is just cooked through. Drain any extra liquid from the pan. Spray a deep 13 by 9-inch pan with non-stick spray. Cover the bottom with a layer of the noodles. Spread 1/3 of the marinara sauce across the noodles. Sprinkle 1/3 of the grated mozzarella and half the ricotta over the sauce. Cover the cheese with the cooked turkey and half of the spinach. Repeat the above process with the remaining ingredients, reserving 1/3 of the marinara and 1/3 of the mozzarella. Add a final layer of noodles on top, and cover with remaining marinara and mozzarella. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley and basil.