Light Lasagna Florentine

• 1 lb lean ground turkey
• 1 medium onion, diced
• 2 garlic cloves, minced
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 1 (26 ounce) jar light spaghetti sauce
• 6 whole wheat lasagna noodles
• 1 (15 ounce) container fat-free ricotta cheese
• 8 ounces fat free mozzarella cheese, shredded
• 5 ounces fresh spinach leaves, coarsely chopped
• 1 egg white, lightly beaten
• 12 teaspoon dried parsley
• 14 teaspoon fresh ground black pepper

1. Preheat oven to 350.
2. Cook ground turkey, onion, garlic, basil, and oregano in nonstick skillet until browned.
3. Drain.
4. Add spaghetti sauce and simmer 10 minutes.
5. Add salt and pepper to taste.
6. Cook pasta according to package directions.
7. In a large bowl combine ricotta, 4oz mozzarella, spinach, egg white, parsley, and black pepper.
8. In a 9x13 baking pan, spread 3/4 cup meat sauce.
9. Layer 3 noodles over sauce, top with half of the ricotta mixture, then one cup sauce.
10. Repeat with remaining noodles, ricotta, and sauce.
11. Cover with foil and bake 50 minutes or until hot and bubbly.
12. Remove foil, add reserved 4oz mozzarella and return to oven until cheese is melted (5 to 10 minutes).
13. Let stand 10 minutes before serving.

lean ground turkey, onion, garlic, basil, oregano, whole wheat lasagna noodles, ricotta cheese, mozzarella cheese, fresh spinach leaves, egg, parsley, ground black pepper

Taken from www.food.com/recipe/light-lasagna-florentine-295998 (may not work)