I have a little black binder that I fill with recipes that I find in magazines or in the paper that sound amazing.  I don’t own a hole punch so all the loose sheets are either shoved in the pockets or just loosely placed inside.  It’s pretty much my disaster binder of awesome recipes.  This recipe my momma gave me about two years ago that she found in a Rachael Ray magazine and photocopied for me.  I totally forgot I had it until last week when I was pulling down the binder to add more loose pages, I dropped the stupid thing and all my recipes went everywhere.  Lucky for you this one caught my eye as I was cleaning up!    I had to change the ingredients slightly because I refuse to go to the grocery store more than twice in one week and I was missing some ingredients.  I always forget some main ingredient, like every time I go to the store.  I instituted a no more than twice a week rule because I was literally going everyday.  Now if I send Michael to the store and he forgets an ingredient he is sooooo going back as many times as it takes.  (Don’t tell him I said that!)

Ingredients:

1 lb ground turkey

3/4 cup extra virgin olive oil

5 large portobello mushrooms caps, thinly sliced

salt and pepper

4 large tomatoes diced

3 tbs basil

3 tbs oregano

2 cups pine nuts, toasted

1 cup grated parmesan cheese

2 cloves garlic, chopped

grated peel and juice of 1 lemon

6 no boil lasagna sheets

2 cups shredded mozzarella cheese

Preheat your oven to 350.  In a large skillet brown the ground turkey and season with salt and pepper, set aside.  In another large skillet heat 1/4 cup olive oil over high heat.  Add the mushrooms once the oil is hot, season with salt and pepper, cook until softened.  Transfer to a medium bowl.  Add the tomatoes, basil and oregano to the same hot skillet scraping any brown bits from the pan.  Cook until softened. Set aside.

In a food processor, add the toasted pine nuts, parmesan, garlic, lemon peel, lemon juice and the other 1/2 cup of the olive oil and process until a smooth paste forms.

In an 8″ square baking dish, spread half the tomatoes on the bottom of the pan.  Place two lasagna sheets on top.  Spread 1/3 of the pesto on the sheet of pasta.  Sprinkle with 1/3 of the mozzarella, then half of the mushrooms, and half of the ground turkey.  Add another layer of lasagna sheets , pesto, 1/3 mozzarella, mushrooms, and ground turkey.  Top with the final layer of pasta sheets and the remaining pesto, tomatoes and mozzarella.

Cover tightly with foil and bake for 35 minutes.  Uncover and bake for an additional 10 minutes.  Let stand for about 10 minutes before slicing.

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