| 1. |
To make salsa, combine poblano, red onion, jalapeno and tomatoes in a food processor and puree until almost smooth. Adjust seasoning, to taste. |
| 2. |
Pre-heat oven to 350 °F (175 °C). |
| 3. |
In a medium bowl stir together ricotta, spinach, egg, cumin, salt and set aside. |
| 4. |
In a large sauté pan over medium-high heat add 3 tablespoons of oil and sauté ground turkey and cayenne pepper until meat is brown, about 5 to 7 minutes. |
| 5. |
Remove meat from the pan to a bowl and add mushrooms to the pan. Cook until tender, another 5 minutes. Add meat back to the pan, stir in 1/2 cup of the parmesan, season with salt and pepper, to taste, then transfer mixture to a bowl and set aside. |
| 6. |
To assemble, layer bottom of 12 x 9" casserole dish with 1/3 of the salsa, then 6 noodles, overlapping to cover the entire bottom surface of the dish. Next add and evenly spread half the ricotta spinach mixture, half the pork mushroom mixture, and a layer of mozzarella. Layer another 1/3 of the salsa, 6 noodles, the remaining ricotta spinach mixture, and the remaining pork mushroom mixture. |
| 7. |
To finish add the last 6 noodles, top with the remaining salsa. Place the remaining mozzarella slices on top along with the remaining Parmesan. Finish with a drizzle of olive oil and pepper, to taste. |
| 8. |
Bake covered for 45 minutes. Increase oven temperature to 425 °F (210 °C), uncover, and bake for 15 more minutes or until golden brown and bubbly. |
