Servings: 8-12Prep Time: 25 - 30 minutes Cook Time: 35 - 40 minutes
Vegetable oil spray
1/2 cup chopped onion
8 oz. fresh mushrooms, sliced
3 cloves garlic, minced
1 pound freshly ground turkey
3 cups no-salt-added tomato sauce
2 tsp. basil
1/2 tsp. oregano
Freshly ground black pepper to taste
1 10-oz. package frozen no-salt-added chopped
spinach, defrosted and squeezed dry
2 cups (1 pound) low-fat cottage or ricotta cheese
1 8-oz. package lasagna noodles
8 oz. part-skim mozzarella cheese, grated
Preheat oven to 300 degrees. Lightly spray a 9 x 13-inch pan with vegetable oil spray. Cook noodles according to package directions, omitting salt.
In a nonstick skillet over medium-high heat, while noodles are cooking, combine onion, mushrooms, garlic, and ground turkey. Saute until turkey is no longer pink. Cover pan and continue to cook until mushrooms have released juices, then uncover and evaporate juices over high heat. Add tomato sauce, basil, oregano, and pepper. Reduce heat.
In a bowl, stir spinach, cottage/ricotta cheese, and nutmeg together well. Set aside.
Once all mixtures have cooked thoroughly you can begin the assembly process. Layer 1/3 of noodles on bottom of dish; add 1/2 of spinach mixture, 1/3 of tomato sauce and 1/3 of cheese. Repeat layers once. Finish with one layer noodles, 1/3 sauce, and remaining cheese. Cover with aluminum foil and bake 35 – 40 minutes.
Cook noodles according to package directions, omitting salt.
Submitted by: stecile1 on June 13, 2010