This lasagna can be assembled in the evening and stored in the fridge overnight. It will take a little longer to bake, but the flavors will be just as good.
Easy Sun Oven Lasagna
1 pound ground turkey
1 tablespoon olive oil, divided
1 onion, finely chopped
10 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 (10-ounce) bag spinach
4 cups purchased marinara sauce
12 no-boil lasagna noodles
1 (15-ounce) container ricotta cheese
1 1/2 cups shredded mozzarella cheese
8 fresh basil leaves
Set Sun Oven out to preheat. Spray a baking dish with cooking spray, set aside.
Heat 1 teaspoon of the oil in a large skillet over medium-high heat.
Add the turkey and cook, stirring frequently until no longer pink, about 5 minutes.
Transfer to a large bowl. Add the remaining oil and the onions and cook, stirring often, until softened, about 5 minutes.
Add the mushrooms and the garlic and continue cooking, stirring often, until the mushrooms are soft, about 5 minutes.
Add the spinach and stir until wilted, about 3 minutes. Stir the mushroom mixture into the browned turkey.
Spread 1 cup of the marinara sauce over the bottom of the prepared baking dish. Cover the sauce with 4 noodles, overlapping as needed. Cover with half of the turkey mixture. Dot with half of the ricotta, and top with 1 cup of the sauce. Add another layer of 4 noodles. Cover with the remaining turkey mixture, the remaining ricotta, 1 cup of the marinara sauce, and the remaining 4 noodles. Spread the remaining cup of marinara sauce on top and sprinkle with the mozzarella.
Spray a sheet of foil with cooking spray and cover the dish, sprayed side down. Cover with a dark tea towel and transfer to the Sun Oven.
Bake until the noodle are tender, 1 to 1 1/2 hours.
Let cool 15 minutes before sprinkling with basil and serving.