Ingredients
Vegetable-oil
cooking spray
1
lb ground turkey breast
3
tsp Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
1/4
tsp freshly ground black pepper
1/2
cup chopped mushrooms
6
cups chopped fresh spinach (or chard)
1
package whole-wheat lasagna noodles(about 8 oz, or 9 noodles)
2
cups (8 oz) shredded part-skim mozzarella
Directions
1.
Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté 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 boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9\" x 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 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.
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