The kiddo is quite fond of the book: Tales For Very Picky Eaters. One tale mentions mushroom lasagna. Kiddo asked if we could have mushroom lasagna. Sure, I said.
I haven’t made lasagna probably since the 90s. Which is funny, because it was my thing back in the day. I clearly remember making it in college and feeding it to the roommate at the end of some fasting Jewish high holiday. Spinach was the specialty.
More recently this recipe has gone on the wayside. Too much pasta, and seriously, who needs that much cheese? Also, the husband has never been fond of lasagna so why bother.
Until now! The challenge here was the mushrooms. I ended up going for a very mushroomy sauce. Browned ground turkey, threw it in the slow cooker with a shredded carrot, chopped onion, mushrooms (lots of them), a large can of whole tomatoes (would have preferred crushed but I made a mistake and bought the wrong can). Tomato paste, Italian herbs.
Whole wheat lasagna, and a 8×8 baking pan. Ditched the mozzarella and instead shredded parm reg into the ricotta mixture and shredded some more on top (and some crumbled Zola-Gouda).

I used half the sauce for the lasagna. In addition I roasted a spaghetti squash for a low-carb option to pair with the rest of the sauce.

I did hear the kiddo say, “This. Is. Amazing.” But then she proceeded to only eat the pasta. Husband did eat it, hooray, and so we have less leftovers than expected. Was fun to have but I’m glad I made the squash, too. Not going to keep this in the repertoire. No one needs that much food, but it was fun to whip out an old recipe (from memory!) and lighten it up some.