Whole Wheat Ricotta Turkey Spinach Lasagna

• 1 pound Whole Grain Lasgana Noodles (one Package)
• 4 Tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic, Minced
• 1/2 cups Chopped White Onion
• 1 pound Ground Lean White Turkey
• 2 teaspoons Kosher Salt
• 1 teaspoon Ground Black Pepper
• 5 cups Ragu Traditional Tomato Sauce
• 3 cups Light Ricotta Cheese
• 3 cups Fresh Baby Spinach Leaves
• 4 cups Light Shredded Mozzarella

1. Preheat oven to 350 degrees F.
2. Start by cooking the lasagna noodles about 3/4 of the way (3/4 of the amount of time specified on the package instructions).
3. I know, most lasagna recipes say not to, but I always do and it turns out way better!
4. In a sauce pan, heat up olive oil over medium heat then add garlic, and onion for about two minutes.
5. Then add turkey.
6. Sprinkle with salt and ground black pepper, and mix it all up.
7. Cook until turkey is cooked through and nicely browned.
8. Then add the Ragu sauce, and cook on low-medium heat, covered for about 10 minutes.
9. Grab your lasagna pan and start layering, first noodles, then spread ricotta cheese, then sprinkle baby spinach leaves, and top with turkey Ragu sauce.
10. Keep repeating layers till you are getting low on ingredients.
11. After last layer, cover the top with mozzarella cheese.
12. Put foil on top and cook in the oven for 50 minutes.
13. For the last ten minutes, remove the foil.

noodles, olive oil, garlic, white onion, ground lean, kosher salt, ground black pepper, tomato sauce, ricotta cheese, mozzarella

Taken from tastykitchen.com/recipes/main-courses/whole-wheat-ricotta-turkey-spinach-lasagna/ (may not work)