Whooooa, Nellie!
I’m going to warn you now, I got a little picture happy with this post. I’m going to blame it on the fact that it’s a lasagna. And lasagnas call for layering. And layering calls for pictures. Lots and lots of pictures.
Ya know, I find that some food bloggers are super awesome about showing every process shot. And others are super awesome at highlighting certain ingredients. I’d like to think I’m a little bit of both.
I’m part Laverne, part Shirley.
Part Amy Grant, part Ozzy Ozbourne.
Part denim jacket, part straight jacket.
STOP AGREEING WITH THAT LAST PART.
Okay, so. Without any more jibber jabber from me, I’m going to (try to) let the pictures do the talkin’.
….This is going to be a challenge for me. Hold my hand?
Turkey, Mushroom and Spinach Lasagna:
Not kidding when I say these came from our garden.
Aren’t wonton wrappers so cute?
Okay so maybe I’m already failing at the quiet game. But you need to know something. This turkey is seasoned with SMOKED PAPRIKA (my boyfriend) and crushed red pepper.
The sauce is pretty pimp in this lasagna because I used fire roasted tomatoes ALONG WITH the fresh ones. It’s totally a different taste. Swear it.
I love sauteed mushrooms. OKAY, TRYING TO SHUT UP NOW.
Omg.
Well hello, health.
And the layering begins.
Lick, lick, lick.
Wow.
Mommy…
I need to sit down.
I’ve lost my vision.
I can’t move.
GET IN MY FACE.
I didn’t do too bad, did I?!
Don’t answer that.
What it took for 8 servings:
* 48 wonton wrappers
* 1 pound fresh tomatoes
* 1 (14.5 oz) can fire roasted tomatoes with chipotle peppers
* 1 pound ground turkey
* 1 Tbs. smoked paprika
* 1 tsp crushed red pepper
* 1 Tbs. extra-virgin olive oil
* 8 oz baby bella mushrooms, sliced
* 2 (15 oz) containers of part skim ricotta cheese
* 1/2 cup freshly chopped parsley
* 4 cups baby spinach
* 1 cup shredded mozzarella
* coarse salt and freshly ground pepper
Preheat oven to 375.
Give the tomatoes a rough chop and toss them into a food processor. Blitz, blitz. Add the canned tomatoes and process them together until combined. No need to season – the fire roasted tomatoes have HEAT, baby.
Bring a medium skillet to medium-high heat and add the ground turkey. Break it up with a wooden spoon and brown all over. Add the smoked paprika, crushed red pepper and a pinch of salt and pepper. More smoky heat, uh huh. Remove from pan and set aside.
Add the oil to the pan and toss the mushrooms in. Saute until mushrooms are browned and super yummy looking. Throw a pinch of salt in. Toss the turkey back in and toss to combine.
In a medium bowl, combine the ricotta with the chopped parsley and a little salt and pepper.
Take a 9×13 baking dish and spread a little tomato sauce along the bottom. Layering 2 stacked wonton wrappers at a time, arrange 12 wrappers on top of the sauce.
Then add half of the meat/mushroom mixture.
Then half of the ricotta.
Then half of spinach.
Then some shredded mozzarella.
Start over with the wontons, a little sauce, the rest of the meat, ricotta, spinach, cheese, one more layer of wontons, the rest of the sauce and a LOT of shredded mozzarella!
Bake for 30 minutes. Switch the oven to broil so the cheese gets brown and bubbly.
Oh my goodness.
If you can, let rest 5 minutes before you inhale half of the dish before anyone notices.
You did good! Veryveryvery good! So hungry now… !!!
Yes please. I need a big fat piece of that!
Mmmmm…that’s one mega-swoon worthy lasagna
We both must have lasagna on the brain today! I am LOVING your version! What a fantastic combination of ingredients! Another beautiful recipe!
I would’ve never thought to use wonton wrappers, how neat! And I love step-by-step photos, but I hardly ever manage to do that. I don’t have the time! My followers are lucky they get any pictures at all with how much I want to eat the thing when I’m taking it’s pictures haha.
No apology for all the photos. Those are beautiful pictures. I’m working on getting better at photos lately, Need. A. New. CAMERA!
Awesome recipe! I love lasagna.
Oh my word.
Great idea with the wonton wrappers! And love that you used fresh spinach…for some reason I always just go with the frozen. Fresh just makes so much sense now…
where do you get your tomatoes!? they are gorgeous! lasgna is one of my all time favorites and this one looks killer good!!
They’re from our garden! Can you BELIEVE THAT? In November. Fresh tomatoes. I…..I just don’t get it….
looks great!!
Smoked paprika is MY boyfriend too! Omg he’s cheating on me. Omg I need a million chocolate cookies to deal with the pain!
holy.eff. that looks so good!!!! your tomatoes are gorgeous…totally jealous! also, i’ve never thought of using wonton wrappers for lasagna = you’re a genius! yum yum yum
Totally love that this post is picture-happy. They’re all beatiful! Looks so good!
Love the pics and you can never have too many. I love them. And yours are always gorg!
GREAT version, I’m so in love with veggie lasagnas. Perfection right here, especially with all of your humor!
Wonton wrappers?!?! – TOTALLY COOL!! what a great recipe. Your pictures are making me sooo hungry (that’s how you know your a great food blogger)
YUM! And if you were too quiet I would be sad
I want some of this for supper.
I’m copying everyone—wonton wrappers?!
Genius. Shear genius!
You’re gonna have to fight me over smoked paprika. Allll mine.
This looks awesome! I have never thought to use wonton wrappers as the noodles! Genius idea!
I loovvvve the idea of using wonton wrappers instead of traditional lasagna sheets! Awesome pics btw!
This turkey lasagna looks great….we make a lot of skillet lasagna cause it doesn’t require as much labor as laying out the layers. Thanks for sharing! Yummy!
Skillet lasagna!? I’m INTRIGUED.
Thanks so much for the comment, Karriann!
What an amazing lasagna! Love all the pics.
pretty images! I am totally craving lasagna today!