1 pound ground turkey
1 small yellow onion, chopped (want to skip the chopping? use frozen onions)
4 sprigs basil, chopped
4 bay leaves, fresh
Garlic Mashed Potatoes - (make 'em from fresh potatoes, make 'em from flakes, make them however you like, but you’ll need enough to cover 1″ thick in your casserole dish)
1 pkg spinach, fresh, or frozen (thaw and drain first)
4 c ricotta cheese, (drained through a cheesecloth is best)
Olive Oil or garlic butter (1 garlic clove crushed and mixed with a half stick of butter)
OPTIONAL: pour a creamy bechamel sauce over top in lieu of oil (trade cornstarch for flour in almost every bechamel recipe you'll find online)
In a large skillet, brown the turkey with the chopped onions and some chopped garlic. Once browned, add the basil and bay leaves, and cook for 2 minutes more. Drain off any water remaining after cooking, and remove from heat.
Toss the spinach in a pan with salt, oil and sliced garlic until warm throughout.
Oil the bottom and sides of a large casserole dish, and add the cooked turkey mixture. Spread the ricotta cheese over this layer. Spread the garlic-spinach as the third layer. Top with 1″ of garlic mashed potato.
Bake the casserole for 20-30 minutes in a 350 oven, spreading oil or garlic butter over the top every 5-10 minutes. It’s ready when the potato layer turns a beautiful golden-brown, and the casserole is bubbling at the edges.