Fall Harvest Lasagna
Meat filling: Heat skillet to medium heat and add 1 tsp olive oil. Saute' turkey until no longer pink. Add shallots and garlic and saute' 1-2 minutes. Add Italian seasoning, salt and nutmeg and stir. Remove from heat.
Spinach Filling: In a large bowl, mix all ingredients together.
In a 9 x 13 baking dish, spread 1/2 jar of Rossi Pasta Butternut Squash Sauce and top with 3 Rossi Pasta Pumpkin Spice Lasagna noodles. Layer 1/3 spinach filling on top of noodles. Sprinkle 1/3 meat mixture over filling, then pour 1/2 jar sauce over meat and top with 1 cup of Mozzarella cheese. Repeat 2 more times. Top final layer of lasagna with 1 cup of Parmesan cheese. Generously sprinkle Italian Herb seasoning, paprika and basil.
Pour 3/4 cup of water in corner of baking dish and cover with foil.
Bake 1 hour at 350 degrees. After 1 hour remove foil and continue to bake for 15 minutes. Remove from oven and allow lasagna to rest 10 minutes before serving.