Bring a large pot of lightly salted water to the boil. Cook lasagne sheets in boiling water for 8 to 10 minutes. Drain and rinse with cold water.
Heat the olive oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add minced turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in passata, mushrooms, Italian herbs, black pepper and garlic granules. Simmer for 2 minutes and season to taste.
Combine spinach, ricotta and nutmeg in a large bowl.
To assemble, arrange 3 sheets lengthways in the bottom of a greased 20x30cm baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.
I kick this up with 1 tablespoon of crushed red chilli flakes.
I didn't pre cook the pasta I just cooked the whole thing for 40 mins at 180 in a fan oven. I had to use mascarpone as couldn't find ricotta! it was a bit messy when building it but very tasty! I used extra nutmeg and topped with normal cheese as the mozzarella - even when sliced really thin wasn't enough to top it off . Gorgeous though and we had 4 extra portions for another few days! - 29 Jun 2015