Ingredients
Vegetable-oil cooking spray
1/2 cup chopped onion
1 lb. ground turkey breast
3 cups tomato sauce
3 teaspoons Italian seasoning (or 1 teaspoon each dried basil, parsley and oregano)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/2 cup chopped mushrooms
6 cups chopped fresh spinach (or chard)
2 cups fat-free ricotta
1/4 teaspoon nutmeg
1 package whole-wheat lasagna noodles (about 8 ounces, or 9 noodles)
2 cups (8 ounces) shredded part-skim mozzarella
Preparation
Preheat oven to 375. Spray a medium-sized nonstick skillet with cooking spray. Saute onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9" by 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozarella. Repeat layers, ending with mozarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.
