Turkey And Spinach Lasagna

* *Barilla no boil lasagna 16 pieces
* Spinach, frozen, 1 package (10 oz), drained well
* Ricotta Cheese, whole milk, 3 cup
* *Del Monte Petite Cut Diced Tomatoes, 1.5 cup
* Stewed Tomatoes, 1.5 cup
* Onions, raw, 0.5 large
* *Turkey, Ground turkey, 93% lean, 20 oz
* Mushrooms, fresh, 1.5 cup, pieces or slices
* Mozzarella Cheese, part skim milk, 10 oz
* Olive Oil, 2 tbsp
* Egg, fresh, 1 large
* Water, tap, 1.5 cup (8 fl oz)
* Tomato Paste, 1 can (6 oz)
* Parmesan Cheese, grated, 0.25 cup
* Garlic cloves, 4
* 2 tablespoons Italian seasoning

In a big pot, add olive oil and preheat over medium heat. Add chopped onion, minced garlic, and saute for 4 minutes. And in turkey and brown. Add in chopped mushrooms. Cook for 4 minutes. Add tomato paste and stir so everything is coated. Stir in 1.5 cups of water. Add in tomatoes. Season with salt and pepper AND italian seasoning. Bring to boil and then reduce to simmer. Cook for 12 minutes, or until reduced. Stir often.

While sauce is cooling, in another large mixing bowl, add spinach, ricotta, mozzarella, and one beaten egg and mix well. Add in parmesan cheese and mix well. Set aside.

Add sauce in bottom of casserole dish. Then add 4 noodles into the bottom, making sure they overlap and fill up any available space. It's okay to break them in order to make a decent coverage. Then add a layer of ricotta spinach mixture and spread evenly. Add sauce and spread evenly. Keep adding layers until everything is used up. Last layer is noodles, sauce, and a sprinkling of shredded mozzarella cheese. Bake at 350 for 45-55 minutes, or until bubbling and the cheese is browned.

To make a lower calorie meal, use lowfat ricotta and lowfat mozzarella cheese to cut your fat by a big bit.

Number of Servings: 12

Recipe submitted by SparkPeople user GRINDRODA.