Lean Lasagna

• Vegetable-oil cooking spray
• 1/2 cup chopped onion
• 1 lb ground turkey breast
• 3 cups tomato sauce
• 3 tsp Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/2 cup chopped mushrooms
• 6 cups chopped fresh spinach (or chard)
• 2 cups fat-free ricotta
• 1/4 tsp nutmeg
• 1 package whole-wheat lasagna noodles(about 8 oz, or 9 noodles)
• 2 cups (8 oz) shredded part-skim mozzarella

1. Preheat oven to 375F.
2. Spray a medium-sized nonstick skillet with cooking spray.
3. Saute onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes.
4. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes.
5. Remove pan from heat.
6. In a bowl, combine spinach, ricotta, and nutmeg.
7. Bring a large pot of salted water to boil.
8. Cook pasta according to package directions until al dente.
9. Drain and rinse with cool water.
10. Coat a 9" x 13" baking pan with cooking spray.
11. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan.
12. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella.
13. Repeat layers, ending with mozzarella.
14. Bake 20 to 25 minutes or until cheese bubbles.
15. Cool at least 5 minutes before cutting.

vegetableoil cooking spray, onion, ground turkey, tomato sauce, italian seasoning, ground black pepper, garlic, mushrooms, fresh spinach, ricotta, nutmeg, lasagna, mozzarella

Taken from www.epicurious.com/recipes/food/views/lean-lasagna-230145 (may not work)