Southwestern Lasagna

• Cooking spray
• 1 cup chopped onion
• 1/2 pound ground turkey
• 4 cups bottled salsa
• 2 teaspoons ground cumin
• 8 garlic cloves, minced and divided
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) carton part-skim ricotta cheese
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1 large egg white
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 15 precooked lasagna noodles
• 1 cup (4 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
• Oregano sprigs (optional)

1. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, and cook for 3 minutes. Add turkey; cook until browned, stirring to crumble. Add salsa, cumin, half the garlic, and beans.
2. Place ricotta in a food processor, and process for 1 minute or until smooth. Add remaining garlic, cream cheese, 1/4 cup Parmesan, and egg white; pulse 2 to 3 times. Add the spinach, and pulse 2 to 3 times.
3. Spread 3/4 cup turkey mixture in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the turkey mixture, and top with 1 cup ricotta mixture, 3/4 cup turkey mixture, and 1/4 cup Mexican cheese. Repeat layers, ending with noodles. Spread remaining turkey mixture over noodles, and sprinkle with 1/4 cup Parmesan. Cover with foil; store in refrigerator up to 24 hours.
4. Preheat oven to 375u0b0.
5. Bake, covered, at 375u0b0 for 30 minutes. Uncover and sprinkle with 1/4 cup Mexican cheese, and bake, uncovered, for 10 minutes. Let stand for 10 minutes. Garnish with oregano sprigs, if desired.

cooking spray, onion, ground turkey, bottled salsa, ground cumin, garlic, pinto beans, ricotta cheese, cream cheese, parmesan cheese, egg white, lasagna noodles, cheddar cheese, oregano

Taken from www.myrecipes.com/recipe/southwestern-lasagna (may not work)